Chicken enchiladas made with zucchini strips? Yes, please.
Get your Tex-Mex fix with this healthy version of chicken enchiladas. You’ll save on carbs by using zucchini strips instead of tortillas.
And the best part? They are equally delicious!
WHAT YOU NEED
1 tbsp extra-virgin olive oil
1 cup leeks chopped
¼ tsp kosher salt
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
18 oz shredded chicken breast
1 cup red enchilada sauce
2 1/2 pounds zucchini, halved lengthwise
1 cup shredded low-fat Monterey jack
1 cup shredded low-fat cheddar
2 tbsp sour cream, for topping
HOW TO MAKE IT
Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat; add onion, season with salt and cook until soft, abo0ut five minutes.
Add garlic, cumin, and chili powder; stir to combine. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish.
Repeat with the remaining zucchini and chicken mixture.