You won’t even miss tortillas with this low carb Chicken Zucchini Enchiladas Recipe. I just love it when summer time comes and all the fresh vegetables are ready to be picked. Mom grows a huge garden every summer and shares with all of the kids, neighbors and friends. I like to make this dish in the summer when the zucchini is freshly picked from Mom’s garden, so much better taste than buying it from the store. The trick is to use a y shaped vegetable peeler to peel wide thin strips of zucchini.
You don’t just want to start peeling on a whole zucchini, halve it lengthwise, then peel strips. These are your tortillas. Next I drain them on paper towels; the more moisture you release, the better off your enchiladas will be. The only problem I had at first is it was kinda hard to roll up the zucchini until I was able to find the perfect or semi perfect thickness of the peeled zucchini.
Preheat oven to 350º. In large skillet over medium heat, heat oil.
Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining ⅓ cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.