Lågkolhydrat Zucchinirullar med Enchilada

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
2. 2
   Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
3. 3
   Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
4. 4
   Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
5. 5
   Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
6. 6
   Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
7. 7
   Bake 20 minutes, or until the cheese is hot and melted.
8. 8
   Drizzle with sour cream, if desired and garnish with cilantro.