Zucchini Enchiladas with Chicken

Satisfy your Mexican cravings with these delicious low-carb zucchini enchiladas. Packed with savory chicken and cheese, this dish is a healthy twist on a classic favorite, perfect for a nutritious meal.

Steps

1. Preheat your oven to 375°F (190°C). 2. Slice the zucchini lengthwise into thin strips. 3. Heat the olive oil in a pan over medium heat. Add shredded chicken, cumin, garlic powder, salt, and pepper; sauté for 3-4 minutes. 4. Spread a bit of enchilada sauce on the bottom of a baking dish. 5. Take one zucchini strip, spoon some chicken mixture onto it, and roll it up. Place seam-side down in the dish. 6. Repeat with remaining zucchini strips and chicken mixture. 7. Pour the rest of the enchilada sauce over the rolled zucchini. 8. Top with shredded cheese. 9. Bake for 20 minutes until the cheese is bubbly and golden. 10. Garnish with fresh cilantro before serving.

1 medium zucchini 1/2 cup cooked chicken, shredded 1/4 cup enchilada sauce (low-carb) 1/4 cup shredded cheese (cheddar or Monterey Jack) 1 tablespoon olive oil 1/4 teaspoon cumin 1/4 teaspoon garlic powder Salt and pepper to taste Fresh cilantro for garnish