3large skin-on zucchinisliced thinly with a mandoline or vegetable peeler
2cupslow carb enchilada saucestore-bought or homemade
2teaspoonsground chili powder
Salt and black pepper to taste
2cupsMexican cheese blend
Plain Greek yogurtoptional garnish
Fresh cilantrooptional garnish
Preheat oven to 350 degrees F.
Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices and sauce to simmer while preparing next step.
Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You’ll need 48 slices total for this dish.
Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides.
Place the enchilada seam down in a 9x13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the over for 20 minutes.
Garnish with optional Greek yogurt and cilantro and serve warm.