Swap the tortillas for thinly sliced zucchini, and try this low carb keto friendly Zucchini Enchiladas. They're made w/ shredded chicken and sure to impress! Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Ideas, Vegan Meal prep, Vegan Meals, Vegan Recipes Easy, Vegan
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil 1 large onion chopped 2 cloves garlic minced 2 teaspoon cumin 1 teaspoon chili powder etc.
Instructions:
Step number 1. Preheat oven to 350°F.
And now, In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
Next step is, On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
Complete Ingredients and Instructions: https://feelgoodfoodie.net/recipe/zucchini-enchiladas/
