Keto Zucchini Chicken Enchiladas

Keto Zucchini Chicken Enchiladas

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
1/2 cup Mozzarella shredded
1/2 cup cheddar shredded
1 tbsp olive oil

  • Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  • Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.

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