Low-carb zucchini chicken enchiladas made with zucchini instead of traditional tortillas. They are stuffed with chicken, corn, and bean filling. So satisfying yet light.

2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup frozen corn (no need to thaw)
1/2 black beans, drained and rinsed
2 tsp. chili powder
2 tsp. ground cumin
3 cups shredded cooked chicken
1/2 cup tomato salsa
1 cup red enchilada sauce, divided
1 cup shredded Mexican blend cheese, divided
2 lbs. zucchini, about 3 medium
Kosher salt and fresh black pepper
Sheet pan (half sheet 18 X 13)
Vegetable peeler (Y shaped peeler works the best)

Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.
Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.
Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper, to taste.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with a non-stick spray.
Trim the ends of the zucchini and using a vegetable peeler, peel zucchini into thin ribbons. First few are usually too skinny to use. You can also use a mandoline slicer. You need a total of 42 zucchini ribbons.

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