Ingredients:

For the Enchilada Sauce:

  • 1 can (14 ounces) crushed tomatoes
  • 1/4 cup chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For the Filling:

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

For the Enchiladas:

  • 6-8 large zucchini, sliced thinly lengthwise (to replace tortillas)
  • 1 cup shredded cheddar cheese for topping

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, combine all the enchilada sauce ingredients. Simmer over medium heat for about 10 minutes, stirring occasionally. Set aside.
  3. In a large bowl, mix together the shredded chicken, cheddar cheese, green onions, cilantro, cumin, chili powder, salt, and pepper.
  4. Lay out the zucchini slices and spoon the chicken mixture onto each slice. Roll up the zucchini slices and place them seam-side down in a baking dish.
  5. Pour the enchilada sauce over the zucchini rolls and sprinkle with the remaining cheddar cheese.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Keto Chicken Enchiladas! Feel free to add sliced olives, diced tomatoes, or avocado as toppings.