Chicken enchiladas wrapped with zucchini ‘tortillas’🥒.
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We had a couple of zucchini that we needed to use, and also a few different sauces that I had made this week.  So I decided to make chicken enchiladas!
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For the zucchini I just used a normal vegetable peeler and basically made peel slices of the zucchini long way, and then overlapped 4 slices to roll the chicken in. .
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Filling was rotisserie chicken chopped up with 3 cubes of the frozen garlic from Trader Joe’s, chopped onion, cumin, and salt. I sautéed all this with a little olive oil.
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Then topped the rolls with a little cream cheese and shredded mix of cheese.
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Top with cilantro and pickled red onion.
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And bake at 350° for 12-15 min
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth