Low-Carb Chicken Zucchini Enchilada

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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


Visit >> Low-Carb Chicken Zucchini Enchilada @ primaverakitchen.com

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