A healthy and low carb alternative to traditional enchiladas. Delicious saucy shredded chicken wrapped in zucchini strips (Paleo, Whole30, Gluten Free, SCD).
Enchiladas
Toppings
Sour Cream
Ingredients:
Enchilada Sauce- 5 cloves garlic
- 1/2 tbsp olive oil
- 1 large onion
- 2 jalapeños (+/- depending on desired spiciness)
- 2 15oz cans chopped tomatoes
- 2 cups chicken broth
- 1 tbsp cumin
- 1/2 tsp chilli powder
- 1/4 tsp salt
Enchiladas
- 3 cups shredded chicken
- 3 large zucchini
- 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)
Toppings
- salsa
- 1 small avocado
- 1 tbsp cilantro
Sour Cream
- 1/2 cup cashews soaked overnight
- 1/3 cup water
- juice from 1/2 lemon
- pinch of salt
- 1/2 tsp apple cider vinegar
Instructions:
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
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