Keto Zucchini Chicken Enchiladas

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Ingredients

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
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class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="line-height: 22px; position: static; text-align: inherit; vertical-align: inherit;">1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)
    • full-fat yogurt for serving
    • fresh parsley chopped (for serving)
    •  

    Directions

    • Heat a tablespoon of vegetable oil within the pan, add onion and cook till gently brown. Add minced garlic, chili flakes, salt and pepper, cut chicken and 2/3 cup of dish sauce. combine well and simmer for ten minutes.
    • Cut zucchini into skinny slices victimisation vegetable peeler. organize four slices on a board with the perimeters overlapping. place a pair of tablespoons of chicken mixture, roll up and transfer to the lubricated baking dish. Repeat with the remaining zucchini slices and chicken mixture.
    • Pour the remaining dish sauce over the rolls and prime with cut cheeses.
    • Bake at 350F for twenty minutes. Serve flat-topped with full-fat yoghourt and cut parsley.


    source http://recipetocooking.blogspot.com/2019/01/keto-zucchini-chicken-enchiladas.html
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