This low-carb Mexican chicken casserole is ideal as a light meal.
Boil the chicken in a pan with water for about 15 minutes. Heat the oven to 220 degrees. Cut the courgettes with a cheese slicer or mandolin into long strips of 1 mm thick (36 slices). Finely chop the onion and garlic and fry in a little oil in a large pan. Cut the bell pepper into cubes and fry for a while with the onion.
Remove the chicken from the water, drain and tear apart with a fork into pulled chicken. Add these chicken pieces to the pan along with the spices. Drain the corn and add to the pan. Place 3 zucchini slices next to each other so that they overlap slightly.
Spoon some of the mixture on the front of the zucchini strips and roll up carefully. Place the roll in a greased baking dish. Repeat with the rest of the filling and zucchini. Spoon some of the tomato sauce over the rolls and sprinkle with cheese. Place the dish in the oven for 8 to 10 minutes until the cheese is nicely melted. Spoon some sour cream on the enchiladas and sprinkle with some spring onions in rings.
Source: Leukerecepten by leukerecepten-nl.
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