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| Before baking with toppings |
1 lb chicken breast boiled and shredded OR bell peppers and spinach for vegetarian
1 medium white onion sliced (165g)
1 (4-oz) can green chilies
3 large zucchini cut into long strips (285g)
1 tbsp oil
8 oz shredded jack cheese
1 cup enchilada sauce - Sprouts brand has less carbs
Optional Toppings:
sour cream
guacamole
pico de gallo
jalapeno
cilantro
1. Heat oil in a medium skillet over medium heat, saute the onion for about 3 to 4 minutes until soft. 2. Stir in green chilis and shredded chicken, remove from heat and stir in half of the cheese.
3. Cut the zucchini into long flat sheets using vegetable peeler or mandoline. Layer 4 pieces slightly overlapping and place 1/4 cup of filling at the end of the strips. Carefully roll up and place each enchilada into a 10.5" cast-iron skillet or baking dish.
4. Top the zucchini enchiladas with the enchilada sauce and the remaining cheese. Broil in oven for 5-7 minutes or until the cheese is bubbly. Serve with desired toppings.
From castironketo.