Keto Enchiladas
Zucchini's have a ton of super awesome nutritional benefits, but when I was researching for this post one fact kinda sorta blew my mind. Did you know zucchini’s are technically a fruit, more specifically a berry? Just one of these long green “berry’s” boasts nearly 50% of your daily vitamin C which promotes cardiovascular health and as well as your immune system. To read more on all the nutritional benefits of zucchini, check out the links below:
Ingredients:
- 1 lb chicken, boiled and shredded
- 1 medium onion, sliced (165g)
- 1 4 oz can green chilies
- 3 zucchinis (285g) cut into strips
- 1 tbsp oil
- 8 oz shredded jack cheese
- 1 cup enchilada sauce
- optional toppings:
- sour cream
- guacamole
- pico de gallo
- jalapeno
- cilantro
Instructions:
- Preheat broiler to high heat.
- Heat oil in a medium skillet over medium heat, saute onion 3 to 4 minutes until soft. Stir in green chilis and shredded chicken, remove from heat and stir in half of the cheese.
- Cut the zucchini into long flat sheets using a mandoline or vegetable peeler. Layer 4 pieces slightly overlapping and place 1/4 cup of filling at the end of the strips. Carefully roll up and place in a cast iron skillet.
- Top the zucchini enchiladas with the enchilada sauce and the remaining cheese. Broil in over for 5-7 minutes until cheese is bubbly. Serve with desired toppings.
Recipe Source:castironketo.net
