Low Carb Chicken Zucchini Roasted Enchiladas

Low-carb baked chicken zucchini enchilada with a layer of creamy coating, flavorful top goodness: fried beans, cheese, chicken, zucchini and homemade enchilada sauce!



Zucchini parties must be legit things that people have. You get along with all of your friends who have surplus zucchini, make various zucchini recipes and walk aways with different delicious dishes.

Just suggest this because readers often send me emails asking what to do with their zucchini. I'm not sure if you buy in large quantities or anything, but there is my suggestion for you: an #zucchiniparty epic.

INGREDIENTS
Enchilada sauce:

  • 2 teaspoons of olive oil
  • 1 small garlic, finely diced
  • 3 cloves of garlic, chopped
  • 2 1/2 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of dried oregano
  • 1/4 teaspoon of salt
  • 1 - 15 oz can be tomato sauce
  • 2 tablespoons of tomato paste
  • 1/2 cup of water (or selected broth)
  • 1/2 teaspoon of apple cider vinegar
  • Salt and pepper for flavor

For stew:

  • 2-3 large zucchini, cut lengthwise to 1/8 "thick slices
  • 2 cups cooked, shredded chicken breast (about 1 pound of breast chicken)
  • 1 small garlic, diced
  • 1 medium of red peppers, chopped
  • 1 cup of fresh or frozen sweet corn
  • 1 cup of refried beans (I like black beans)
  • 1 1/2 cups go vegetarian Cheddar shreds

INSTRUCTIONS

  1. Heat the oil in a medium-high saucepan while it's hot. Add the onion and garlic and saute for 5 minutes or until the onion becomes translucent. Add the chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a little. Stir in tomato sauce, tomato paste, water and apple cider vinegar and bring to a boil. Reduce the heat to low and let it boil for about 5-10 minutes. Season with additional salt and pepper for flavor, if needed. Make about 2 cups.
  2. Preheat oven 350 degrees F.
  3. Add 1/2 cup of enchilada sauce to the bottom of a 9 x 9 inch pan coated with nonstick cooking spray. Place the zucchini slices evenly over the sauce to close and create a single layer. Next spread half of the fried beans (you may need to warm them to help spread), half of shredded chicken, half of corn, half onion and half pepper and 1/2 cup of cheese. Repeat the layer again, starting with half the enchilada sauce, zucchini slices, roasted peanuts, chicken, corn, onions, red peppers and 1/2 cup cheese. Top with any remaining enchilada sauce, then finish with 1/2 cup of cheese. Bake for 30 minutes, covered with foil, then remove the cover and bake another 10-15 minutes. Top with jalapenos, cilantro, Greek yogurt and hot sauce, if desired! Presenting 6.

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