Keto Zucchini Chicken Enchiladas
1/2 glass chicken meat cooked and destroyed
1/2 onion cleaved
1 garlic clove minced
1/4 tsp bean stew drops
1 container enchilada sauce separated
1/2 container Mozzarella destroyed
1/2 container cheddar destroyed
1 tbsp olive oil
salt and pepper to taste
Topping for serving (discretionary)
full-fat yogurt for serving
new parsley hacked (for serving)
zucchini chicken enchiladas
Warmth a tablespoon of olive oil in the skillet, include onion and cook until delicately darker. Include minced garlic, stew chips, salt and pepper, destroyed chicken and 2/3 measure of enchilada sauce. Blend well and stew for 10 minutes.
Cut zucchini into slender cuts utilizing vegetable peeler. Orchestrate 4 cuts on a cutting board with the edges covering. Put 2 tablespoons of chicken blend, move up and exchange to the lubed heating dish. Rehash with the rest of the zucchini cuts and chicken blend.
Pour the rest of the enchilada sauce over the rolls and best with destroyed cheeses.
Heat at 350F for 20 minutes. Serve finished with full-fat yogurt and cleaved parsley.
Macros (per serving): Calories: 249– Fat: 14.1g – Net carbs: 5.7g (all out carbs: 8.1g, fiber: 2.4g) – Protein: 23.2g
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