NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 teaspoon minced garlic
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked chicken thighs shredded
- 1 1/4 cup enchilada sauce divided
- 4 large zucchini
- 1 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded cheddar cheese
- salt and pepper
- sour cream to serve
- fresh cilantro to serve
- Preheat the oven to 350°F and lightly grease a rectangular baking dish.
- Heat the oil in a large skillet over medium heat then add the onion – season with salt and pepper.
- Cook the onion until browned, stirring often, about 5 minutes.
- Stir in the garlic, chili powder, and cumin along with the shredded chicken and 1 cup of enchilada sauce.
- Simmer for 10 minutes while you prepare the zucchini “tortillas”.
- Use a mandolin or vegetable peeler to peel the zucchini lengthwise into thin slices.
- Take four slices of zucchini and lay them out on a cutting board, the edges overlapping slightly to form a tortilla shape.
- Spoon about 2 tablespoons of the chicken along the length of the tortilla about ½ inch from the edge then carefully roll it up and place it in the baking sheet.
- Repeat with the rest of the zucchini and chicken mixture, filling the baking dish with a single layer of roll-ups.
- Pour the rest of the enchilada sauce over the rolls-ups and sprinkle with cheese.
- Bake for 20 minutes until the cheese is melted and lightly browned then serve hot with sour cream and fresh cilantro.
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