Dinner

Chicken Enchiladas (zucchini substitute) is for Dinner.

Chicken Enchiladas (zucchini substitute) takes 20 minutes to prepare.

Chicken Enchiladas (zucchini substitute) takes 20 minutes to cook.

Chicken Enchiladas (zucchini substitute) makes 4 servings.

The ingredients for Chicken Enchiladas (zucchini substitute) are:

3 chicken breasts, cooked in crockpot (in 1 cup chicken broth) and shredded (yields 4 cups meat)

1 medium onion, chopped
1 T Coconut Oil
2 t chili powder
1 t cumin
2 cloves garlic

1 1/4 cup Red Enchilada Sauce
3 medium Zucchini, baby
2 cup shredded Tex Mex Cheese

Here is how you make Chicken Enchiladas (zucchini substitute):

Preheat oven to 350 F.Saute onion in oil until browned, add spices, salt to taste, shredded chicken and 1 cup of the sauce, and mix together. Use vegetable peeler or mandolin to slice zucchini thinly lengthwise, layering strips to create "lasagna like" noodles.Place chicken mixture on "noodles" and roll up. Place on sides in two, non-stick, sprayed 8x8 casserole dishes.Top with cheese and remaining enchilada sauce. Bake for 20 min.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user RABIES1965.

The nutritional information for Chicken Enchiladas (zucchini substitute) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.8

• Total Fat: 13.8 g
• Cholesterol: 124.7 mg
• Sodium: 706.9 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.1 g
• Protein: 44.4 g

Chicken Enchiladas (zucchini substitute) is Mexican cuisine.

The dietary needs meet for Chicken Enchiladas (zucchini substitute) is Low Carb