zucchini chicken enchilada casserole (paleo, whole30, aip, low carb)

zucchini chicken enchilada casserole (paleo, whole30, aip, low carb


For the casserole

  1. Preheat the oven to 400 F and prepare a large, 2×9 casserole dish
  2. Slice the ends off the zucchini and use a mandolin slicer or a peeler to slice the zucchini into long, thin, 1/8″ inch strips. Pat them down with a paper towel or clean dish towel to remove excess water. Set them aside.
  3. Line the bottom of the casserole dish with about a third of the enchilada sauce. Layer on the zucchini slices vertically (you’ll have about two rows of 5-6 slices). Add about 1/3 cup of shredded chicken and layer on a few spoonfuls of enchilada sauce. Repeat this process for about 4 layers. Finish the final layer as just zucchini, and top with the remainder of the enchilada sauce.
  4. Bake in the preheated oven for 15 minutes and remove to cool..

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