Name: Low-Carb Zucchini Enchiladas
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 large; Kosher salt and ground black pepper to taste - 1 large; Ancho chile powder - 1 tablespoon; Garlic, minced - 2 cloves; Ground cumin - 2 teaspoons; Sea salt - 1 teaspoon; Cooked chicken breasts, shredded - 2 pounds; Red enchilada sauce, divided - 1 ½ cups; Shredded sharp Cheddar cheese, divided - 2 cups; Green onions, green and white parts chopped and separated - 4; Chopped fresh cilantro - ¼ cup; Zucchini, thinly sliced lengthwise - 4 large; Queso fresco, or more to taste - ½ cup; Sour cream (Optional) - ¼ cup; Chopped fresh cilantro, or to taste - 2 tablespoons

Ingredients for - Low-Carb Zucchini Enchiladas

1. Olive oil 1 tablespoon

2. Onion, chopped 1 large

3. Kosher salt and ground black pepper to taste 1 large

4. Ancho chile powder 1 tablespoon

5. Garlic, minced 2 cloves

6. Ground cumin 2 teaspoons

7. Sea salt 1 teaspoon

8. Cooked chicken breasts, shredded 2 pounds

9. Red enchilada sauce, divided 1 ½ cups

10. Shredded sharp Cheddar cheese, divided 2 cups

11. Green onions, green and white parts chopped and separated 4

12. Chopped fresh cilantro ¼ cup

13. Zucchini, thinly sliced lengthwise 4 large

14. Queso fresco, or more to taste ½ cup

15. Sour cream (Optional) ¼ cup

16. Chopped fresh cilantro, or to taste 2 tablespoons

How to cook deliciously - Low-Carb Zucchini Enchiladas

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.

3 . Stage

Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.

4 . Stage

Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.

5 . Stage

Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.