Low-carb Chicken Zucchini Enchilada

Step 1

Preheat oven to 350ºF.

Step 2

In large skillet over medium heat, heat the oil. Add the onion and salt.

Step 3

Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.

Step 4

Stir well until combined.

Step 5

Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.

Step 6

After that, use the remaining enchilada sauce to top the zucchini enchiladas.

Step 7

Sprinkle with the shredded Monterey Jack and cheddar cheese.

Step 8

Bake for approximately 20 minutes, until the cheese is melted.

Step 9

Garnish with sour cream and cilantro, and serve.