Keto Zucchini Chicken Enchiladas

Ingredients

• 2 zucchini
• 1 1/2 cup chicken meat cooked and shredded
• 1/2 onion chopped
• 1 garlic clove minced
• 1/4 tsp chili flakes
• 1 cup enchilada sauce divided
• 1/2 cup Mozzarella shredded
• 1/2 cup cheddar shredded
• 1 tbsp olive oil
• salt and pepper to taste

Topping for serving (optional)

• full-fat yogurt for serving
• fresh parsley chopped (for serving)
•  

Directions

• Heat a tablespoon of vegetable oil within the pan, add onion and cook till gently brown. Add minced garlic, chili flakes, salt and pepper, cut chicken and 2/3 cup of dish sauce. combine well and simmer for ten minutes.

• Cut zucchini into skinny slices victimisation vegetable peeler. organize four slices on a board with the perimeters overlapping. place a pair of tablespoons of chicken mixture, roll up and transfer to the lubricated baking dish. Repeat with the remaining zucchini slices and chicken mixture.

• Pour the remaining dish sauce over the rolls and prime with cut cheeses.

• Bake at 350F for twenty minutes. Serve flat-topped with full-fat yoghourt and cut parsley.