Chicken Zucchini Enchiladas Recipe

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Arrange 3 overlapping strips of zucchini next to each other and place a heaping scoop of filling in the middle. Carefully roll up, then repeat …

Rating: 5/5(4)
Total Time: 1 hrCategory: Main CourseCalories: 100 per serving1. Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
2. In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
3. With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
4. Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.

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Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups. …

Rating: 4.8/5(17)
Total Time: 1 hrCuisine: HispanicCalories: 207 per serving1. Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
2. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit.
3. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.
4. Preheat oven to 350 degrees F.

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Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. …

Rating: 5/5(22)
Total Time: 50 minsServings: 4Calories: 466 per serving1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
4. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

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Low Carb Chicken Zucchini Enchiladas 1 tbsp olive oil2 1/4 pounds rotisserie chicken (or cooked shredded chicken)1 medium onion2 tbsp garlic, minced2 tsp cumin2 tsp …

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To make these low carb chicken enchiladas you will need a vegetable peeler, skillet, and a 9 X 13 dish. Step 1 : Sauté the onions and garlic First, sauté the onions and …

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Line the bottom of the casserole dish with about a third of the enchilada sauce. Layer on the zucchini slices vertically (you’ll have about two rows of 5-6 slices). Add about 1/3 cup of shredded chicken and layer on a …

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Use a vegetable peeler to cut thin strips of zucchini. Set aside. Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini. Add to pan with onion, cumin and garlic and cook over low heat until tender. Stir in …

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Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until …

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Remove chicken from skillet and place in a large bowl. Shred with two forks. Return to pan and add corn and cook additional 1-2 minutes. Stir in 2/3 cup of the enchilada

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Sizzle the shallots and minced garlic with oil in a skillet, then add the chopped jackfruit and peppers. Cook for 5 minutes, and then mash and shred the jackfruit with the back of a spatula …

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1 1/2 cups enchilada sauce, divided 1 1/2 cups shredded cheddar cheese Instructions Preheat the oven to 375 degrees. Add the oil to a large skillet, then add the onion …

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Preheat the oven to 350°F. In a small bowl, combine cheddar and Monterey jack cheese and set aside. Using a vegetable peeler or mandoline, thinly slice the zucchini into …

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Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices …

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Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices …

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The Best Keto Zucchini Chicken Enchiladas Low Carb Recipe KetoVale. 374 ratings · 40 minutes · Gluten free · Serves 4. Keto Vale. 151k followers . Keto Recipes Dinner This Low

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Sep 4, 2017 - This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. Here are the best Low Carb dinner …

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