How To Cook Keto Enchiladas With Chicken And Zucchini - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Keto Enchiladas With Chicken And Zucchini - Recipe

Learn how to cook "Keto enchiladas with chicken and zucchini". Delicious recipe.

Cutting down on carbs doesn't mean you have to give up all your favorite foods. Try this keto version of chicken enchiladas by replacing tortillas with zucchini, which are low in calories and contain beneficial micronutrients such as potassium.

Necessary products:

8-9 tablespoons olive oil
2 tablespoons white flour
1 tablespoon chili powder
230 grams of tomato sauce
1 and 1/2 cup water
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt and ground black pepper to taste
4 medium-sized zucchini
2 chicken fillets
1/2 cup cheddar cheese, grated
1/4 cup fresh coriander
coconut oil

* A tea cup is used to measure the quantities.

Method of preparation:

Heat 5-6 tablespoons of olive oil in a large skillet over medium heat. Fry the flour and chili powder, stirring constantly, until lightly browned. Pour the tomato sauce, water, cumin, 1/2 teaspoon garlic powder, onion powder and salt to taste. Reduce the heat to simmer and continue to stir until the sauce thickens slightly (about 5-7 minutes), then remove from the heat.

Season the sliced chicken with 1/2 teaspoon of garlic powder, salt and pepper.

Heat 2-3 tablespoons of olive oil in another large pan over medium heat and fry the chicken. Grease a pan with coconut oil.

Preheat oven to 180 degrees.

Cut the zucchini into thin lengths. Wrap them, forming a circle in which to add the chicken. Arrange in the pan and garnish with tomato sauce. Sprinkle with cheddar cheese and bake for 14 minutes or until done. Garnish with fresh coriander and serve.

Enjoy your meal!

How To Cook Keto Enchiladas With Chicken And Zucchini - Recipe

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