Low Carb Chicken Zucchini Enchiladas

If you love cheese, then you will absolutely adore these Keto-Friendly Low Carb Zucchini Enchiladas. They are packed with some serious flavour, and the perfect amount of heat. They make life worth living. Seriously, they are amazing! Try for yourself…

The bold truth: You won’t even miss tortillas. The trick is to use a Y-shaped vegetable peeler to peel wide — thin — strips of zucchini. You don’t just want to start on a whole zucchini; halve it lengthwise, then peel strips. These are your tortillas. Next drain them on paper towels; the more moisture

Ingredients

• CrockPot Shredded Chicken
• 2 tablespoons olive oil
• 6 boneless chicken thighs (or 3 large breasts)
• fresh cilantro
• salt & pepper
• Keto Enchilada Sauce
• 1 small can tomato paste
• 1/4 cup olive oil
• 1/2 cup water
• 1 teaspoon italian spices
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground pepper
• 1 teaspoon hot sauce (sugar-free)
• 1 teaspoon dijon mustard
• Low Carb Zucchini Enchiladas
• 3-4 large zucchinis
• 1 tablespoon butter
• 1 onion
• 2 cloves garlic
• 1 tablespoon chili powder
• crockpot shredded chicken
• keto enchilada sauce
• 1 cup shredded Monterey Jack or Mozzarella cheese
• 1 cup shredded cheddar cheese

Instructions

1. Put all of the CrockPot Shredded Chicken ingredients into the crockpot, making sure that the chicken is well coated in olive oil. Set to high for 45 minutes.
2. Meanwhile, make the Keto Enchilada Sauce by mixing the ingredients in a glass measuring cup (2 cups or larger). Separate into 1 cup + 1/3 cup.
3. Then slice the zucchini into THIN long strips using a mandolin, meant for wrapping. Salt them and set aside in layers of paper-towel or dish cloths to soak up excess water.
4. Using two forks, shred the chicken into small pieces.
5. Melt the butter in a large pan.
6. ......................

for full instruction please see : www.homeandgardentip.com

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