Give your classic Enchiladas a fall twist by trying these Zucchini Enchiladas made without tortillas for a low-carb, Keto alternative!
3 large Zucchini sliced 1/4 inch (16-18 slices)
Salt and Pepper
1 pound of shredded chicken
8 oz ( 1 cup) of shredded cheese (Mozzarella or Oaxaca cheese)
Half a small onion thinly sliced
Sour cream and fresh cilantro for garnish
PREHEAT oven to 350F
FOR ZUCCHINI: To remove the excess water from the zucchini we like to broil the slices first. Place your slices on a parchment-lined sheet pan, brush with olive oil and sprinkle with salt and pepper. Place in the broiler setting for 5 min, flip and another 5 min. Set aside. Another method is to grill the zucchini over medium-high until tender.
GREASE a 9 x13 inch pan
POUR 2 oz of the Green Enchilada Sauce to coat the bottom lightly
PLACE 8-9 slices of zucchini to cover the bottom
PLACE a layer of the shredded chicken and add 4 more oz of the sauce
SPRINKLE one cup of the shredded cheese over the sauce and chicken mixture
ADD the top layer of zucchini
POUR the remaining 2 oz of sauce over top and spread evenly into a thin layer
SPRINKLE the remaining cup of cheese and add a layer of sliced onions
BAKE at 350F for 30 minutes, for a golden and bubbling finish, broil for 5 minutes.
TOP with sour cream and cilantro before serving.