These chicken enchiladas are stuffed with some genuine flavor. They make life worth living. Truly, they keto amicable and are stunning!

The intense truth: You won't miss the tortillas. Try to utilize a Y-molded vegetable peeler to strip wide � slender � segments of zucchini.

You would prefer only not to begin an entire zucchini; divide it the long way, at that point strip strips. These are your tortillas.
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INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 c. red enchilada sauce
• 4 large zucchini, halved lengthwise
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drizzling
• Fresh cilantro leaves, for garnish

INSTRUCTIONS

1. Preheat oven to 350�. In large skillet over medium heat, heat oil.
2. Add onion and season with salt.
3. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
7. Roll up and transfer to a baking dish.
8. Repeat with remaining zucchini and chicken mixture.
9. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
10. Bake until melty, 20 minutes.
11. Garnish with sour cream and cilantro and serve.

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Source : bit.ly/2MOz44r