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Low-Carb Chicken Zucchini Enchilada

Primavera Kitchen
  • 50 minutes
  • Serves 12

INGREDIENTS

1 tbsp

extra-virgin olive oil

1

large onion, chopped

salt

2 cloves

garlic, minced

1 tsp

ground cumin

2 tsp

chili powder

3 cups

Shredded chicken

, divided

4

large zucchini, (sliced with a mandolin or peeler)

1 cup

shredded Monterey Jack

1 cup

shredded cheddar

Sour cream, for drizzling

Fresh cilantro leaves, for garnish