These chicken zucchini enchiladas are a delicious low-carb variation of the Mexican cuisine favorite. A seasoned ground chicken filling is wrapped in thin zucchini strips, topped with enchilada sauce and cheese and baked to melty, bubbly perfection.
2tbspfresh or pickled jalapenos or green chilieschopped
1tspchili powder
1/2tspsmoked paprika
1/2tspcumin
1/2tsppepper
1/4tspsalt
1/2cupshredded cheddar or Mexican blend
Instructions
Wash zucchini and cut off the ends. Use a vegetable peeler to peel the zucchini lengthwise to get a long thin strip. Repeat until the all the zucchini are cut into strips. Alternatively, you can use a mandoline to get thin strips.
In a large sauté pan, heat 1 tbsp oil over medium heat. Add onions and sauté 3-4 minutes until soft and fragrant. Add ground chicken, break up with a wooden spoon and cook until browned through. Add half the can of enchilada sauce, chili powder, cumin, smoked paprika, salt, pepper, corn, black beans and jalapeños or green chilies. Mix until everything is coated in the sauce.
Lay 3 to 4 strips of zucchini down on a cutting board, making sure to overlap that pieces slightly (see photos above). Add 1-2 tablespoons of filling about 1 inch from the left edge. Roll up the pieces of zucchini and place 'enchilada in a 9x13 inch baking dish. Continue filling and rolling enchiladas until all of your filling is used or your baking dish is full.
Cover enchiladas evenly with the remaining enchilada sauce and top with shredded cheese. Bake at 400°F for 20 minutes, or until the sauce is bubbly and the cheese is melted.