This keto-accommodating adaptation of Mexican chicken enchiladas utilizing zucchini rather than tortillas will be a delicious low-carb supper for you and your family.

Love Mexican cooking? You'd love this keto-accommodating form of chicken enchiladas. In the first formula, tortillas are utilized to wrap the filling. We use zucchini. Things being what they are, delicious and super lower carb contrasted with the first one.

One of the primary fixings in our formula is chicken meat. It's anything but difficult to cook and high in protein. You can likewise utilize hamburger rather than chicken. For the fillings, you can't disregard cheddar! We utilize both cheddar and mozzarella cheddar for this formula.

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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
• 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)

INSTRUCTIONS

1. 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.
2. 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.
3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

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