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Keto Chicken Enchiladas
Keto Chicken Enchiladas

Keto Chicken Enchiladas
Keto Chicken Enchiladas
Source
Ingredients:
1
Servings
  • 1
    item
     can (14 ounces) crushed tomatoes
  • 60
    ml
     chicken broth
  • 2
    clove
     garlic, minced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     shredded cooked chicken
  • 240
    ml
     shredded cheddar cheese
  • 60
    ml
     chopped green onions
  • 60
    ml
     chopped fresh cilantro
  • 0.5
    tsp
     chili powder
  • 6
    item
     large zucchini, sliced thinly lengthwise (to replace tortillas)
  • 240
    ml
     shredded cheddar cheese for topping
Keto Chicken Enchiladas
Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, combine all the enchilada sauce ingredients. Simmer over medium heat for about 10 minutes, stirring occasionally. Set aside.
  3. In a large bowl, mix together the shredded chicken, cheddar cheese, green onions, cilantro, cumin, chili powder, salt, and pepper.
  4. Lay out the zucchini slices and spoon the chicken mixture onto each slice. Roll up the zucchini slices and place them seam-side down in a baking dish.
  5. Pour the enchilada sauce over the zucchini rolls and sprinkle with the remaining cheddar cheese.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let it cool for a few minutes before serving.
  8. Enjoy your delicious Keto Chicken Enchiladas! Feel free to add sliced olives, diced tomatoes, or avocado as toppings.
  • 1
    item
     can (14 ounces) crushed tomatoes
  • 60
    ml
     chicken broth
  • 2
    clove
     garlic, minced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     shredded cooked chicken
  • 240
    ml
     shredded cheddar cheese
  • 60
    ml
     chopped green onions
  • 60
    ml
     chopped fresh cilantro
  • 0.5
    tsp
     chili powder
  • 6
    item
     large zucchini, sliced thinly lengthwise (to replace tortillas)
  • 240
    ml
     shredded cheddar cheese for topping
1
Servings
0

Preheat the oven to 375°F (190°C).

In a saucepan, combine all the enchilada sauce ingredients. Simmer over medium heat for about 10 minutes, stirring occasionally. Set aside.

In a large bowl, mix together the shredded chicken, cheddar cheese, green onions, cilantro, cumin, chili powder, salt, and pepper.

Lay out the zucchini slices and spoon the chicken mixture onto each slice. Roll up the zucchini slices and place them seam-side down in a baking dish.

Pour the enchilada sauce over the zucchini rolls and sprinkle with the remaining cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Keto Chicken Enchiladas! Feel free to add sliced olives, diced tomatoes, or avocado as toppings.

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