Chicken Zucchini Enchiladas
A low-carb approach to enchiladas with zucchini tortillas.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 350 degrees F (175 degrees C).
Step: 2
Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
Step: 3
Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Step: 4
Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
Step: 5
Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
NUTRITION FACT
Per Serving: 466 calories; protein 41g; carbohydrates 22.1g; fat 25.1g; cholesterol 118.2mg; sodium 623.6mg.
Getting stay in and make food your food instead of eat in the evening out is good a process in the right direction if you’re more point on eating healthier. There’s no best way to know precisely what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.
A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .
