Zucchini enchiladas

Must Try

This low-carb Mexican chicken casserole is ideal as a light meal.

Ingredients

3 persons

materials

Preparation

 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.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img