Keto Zucchini Chicken Enchiladas

Keto Zucchini Chicken Enchiladas

Keto Zucchini Chicken Enchiladas

Ingredients

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste

Topping for serving (optional)

  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)

Instructions

  • Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  • Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  • Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.