Ingredients: For the Enchilada Sauce: 1 can (14 ounces) crushed tomatoes 1/4 cup chicken broth 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano Salt and pepper to taste For t…  | By deiv3 on August 26, 2024 | Ingredients: For the Enchilada Sauce: - 1 can (14 ounces) crushed tomatoes
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Filling: - 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Enchiladas: - 6-8 large zucchini, sliced thinly lengthwise (to replace tortillas)
- 1 cup shredded cheddar cheese for topping
Instructions: - 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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