Low-carb Chicken Zucchini Enchilada



Ingredients:


  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • salt to taste
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 1/3 cup red enchilada sauce, divided
  • 4 large zucchini, (sliced with a mandolin or peeler)
  • 1 cup shredded Monterey Jack
  • 1 cup shredded cheddar
  • Sour cream, for drizzling
  • Fresh cilantro leaves, for garnish


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Directions:


  1. Preheat oven to 350ºF.
  2. In large skillet over medium heat, heat oil. Add onion and salt.
  3. Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce
  4. ..................
  5. ........................




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