Ingredients:

  • 3 large zucchini (680g)
  • 1 tsp kosher salt
  • 3 cups shredded cooked chicken breast (450g)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups keto-friendly green enchilada sauce
  • 2 cups shredded Monterey Jack cheese (225g)

Instructions:

  1. Using a mandoline, slice the zucchini lengthwise into thin ribbons.
  2. Lay zucchini slices on a paper towel, sprinkle with 1 tsp kosher salt, and let sit for 10 minutes to draw out moisture.
  3. Pat the zucchini slices firmly with another paper towel to remove all surface water.
  4. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.
  5. Fold in shredded cooked chicken, chili powder, cumin, salt, and black pepper. Stir until the chicken is well coated.
  6. Pour in 1 cup of enchilada sauce and simmer for 2–3 minutes until the sauce thickens and clings to the meat.
  7. Spread 1/4 cup of the remaining enchilada sauce across the bottom of a 9x13 inch baking dish.
  8. Place a generous scoop of chicken filling at the edge of a zucchini slice, roll tightly, and place seam-side down in the dish.
  9. Pour the remaining enchilada sauce over the rolls and top with shredded Monterey Jack cheese.
  10. Bake in a preheated oven until the cheese is melted and bubbly.