Ingredients

• 3 zucchini
• 300 gms (0.67 lb) cooked chicken breast, shredded
• 250 mls (1.04 cups) salsa verde
• 200 gms (0.44 lb) cheddar cheese, shredded
• 1 tbsp olive oil
• 2 tbsps chopped cilantro
• 1 tsp minced garlic
• 1 tsp cumin powder
• 0.5 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your oven to 180°C (350°F).
2. Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8 inch thick.
3. In a large skillet, heat olive oil over medium heat and sauté the minced garlic for about 1 minute.
4. Add the shredded chicken to the skillet, then add cumin, salt, and black pepper. Stir to combine.
5. Lightly grease a baking dish. Place three slices of zucchini overlapping slightly, then spoon some chicken mixture onto one end and roll up tightly.
6. Repeat the rolling process until all the zucchini strips and chicken mixture are used.
7. Arrange the zucchini enchiladas in the baking dish and pour the salsa verde evenly over the top.
8. Sprinkle shredded cheese over the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
10. Garnish with chopped cilantro before serving.

Notes

• These enchiladas swap tortillas for zucchini strips, making them low-carb.
• For best results, use a mandoline to slice the zucchini evenly.