Keto Zucchini Chicken Enchiladas Low Carb Recipe

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Hi there! I hope that you liked the Keto Zucchini Chicken Enchiladas video. I was I was able to feature it here.

Thanks for visiting Live Well Corner today. This is Marc Gil . It’s awesome to see your smiling face over here. I’m really into great diet-friendly cooking videos. It would seem that you feel the same. 🙂

I get pretty excited about checking out good healthy cooking vids. It’s nice to know that I’m not the only one. 🙂

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Moving on…

Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.

It’s for this reason that, when a particular diet has been chosen, and you’re looking to prepare your own tasty meals, you want to avoid looking outside of your chosen diet for meal options. Straying from your original chosen plan may very well lead to failure. You’re quite likely to find yourself needing to start all over.

This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes.

Healthy Eating has a lot of benefits.  Cutting calorie intake by 15 percent can slow aging and protect against diseases such as cancer, diabetes, and Alzheimer’s and help to lose weight.

Learn More About How To Eat Healthy The Healthy Way, click here.

Wishing you health and happiness,

Marc Gil

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)
zucchini chicken enchiladasSave
INSTRUCTIONS

Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

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