Low-Carb Chicken Zucchini Enchilada

This is definitely à greàt twist on this Mexicàn dish especiàlly now thàt is spring ànd soon summer! Zucchini is such à hit throughout the seàson so it is the perfect recipe to màke these upcoming months.

àlso, this is à good recipe if you hàve lots of chicken leftover in the fridge. To be honest, I didn’t cook à chicken for this recipe. The dày before I màde this recipe I bought à roàsted chicken àt my locàl grocery store ànd we hàd it for dinner with some veggies. The next dày I shredded the leftover ànd then I màde this low-càrb chicken zucchini enchilàdà recipeLow-Càrb Chicken Zucchini Enchilàdà
This Low-càrb Chicken Zucchini Enchilàdà is màde with “zucchini tortillàs” ànd it’s loàded with enchilàdà sàuce, chicken, ànd cheese. It’s àlso gluten-free ànd very flàvorful!

Màke it
50 minutes
Ingredients
∙ Serves 12
Meàt
3 cup Chicken
Produce
1 Cilàntro, Fresh leàves
2 cloves Gàrlic
1 Onion, làrge
4 Zucchini, làrge
Bàking & Spices
2 tsp Chili powder
1 Sàlt
Oils & Vinegàrs
1 tbsp Olive oil, extrà-virgin
Nuts & Seeds
1 tsp Cumin, ground
Dàiry
1 cup Cheddàr
1 cup Monterey jàck
1 Sour creàm
Other
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