Low Carb Chicken Enchiladas

Enchiladas originated in Mexico, where the practice of rolling other foods in the tortillas.

Through time American and Canadians have put there own twist on the Enchilada, they are made all different ways and why miss out when we are eating low carb?

So lets take strips of zucchini and wrap them in different kinds of meat. This time we will  make Low Carb Chicken Enchiladas.

In this recipe we are using chicken, you can use beef or even make it with vegetables.

Lets get started and I will show you how to make them!

Enchilada Sauce

1 can of diced tomatoes (769 mls) approx 28 oz

1 teaspoon Chili Powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 paprika

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1 teaspoon erythritol

In a pot pour in the diced tomatoes, add all the above spices to the tomatoes, stir and let simmer for approximately 25 minutes to thicken it up.

Place into a food processor or use a emursion blender to smooth out the lumps.

Ingredients for Enchilada

1 1/2 cups of cooked shredded chicken ( I use chicken filets, you can use breasts, thighs, your choice)

2 tablespoons butter

Sprinkle of Herbamare or salt and pepper

1/2 cup of shredded mozzarella cheese

1/2 cup of shredded cheddar cheese

1 cup of enchilada sauce

1 large zucchini

Instructions

In a skillet melt your butter add the chicken and sprinkle with herbamare or salt and pepper.

Once chicken is completely cooked remove from skillet and take 2 forks and shred.

Return the chicken to the skillet, add 1/3 cup of enchilada sauce mix well and simmer for 10 minutes.

Slice the zucchini thin with a Mandolin Slicer or by using a vegetable peeler.

Overlap 3 thin slices of zucchini, place 2 tablespoons of chicken closer to one end of the zucchini strips ( leave around an inch from the end)

Roll the 3 strips around the chicken and place in an 8 x 8 ovenware dish.

Sprinkle both cheeses on top of the enchiladas

Preheat oven 350 F and bake for 30 minutes on middle rack.

Servings: 6

Yield: 5.7 net carbs

Stay Healthy and Live Well!

Gayle