The weather’s cooling down and about half of America is still trying to stick to their new year’s resolutions to get healthier, so when our social media friends post dishes that deserve a second glance we’re stopping! Thank you to St. Augustine attorney Dan Hilbert for sharing his keto chicken enchilada recipe with Flagler News Weekly readers! 
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder Kosher salt
3 c. Chicken Salt to taste
1 1/3 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 c. shredded Monterey jack
1 c. shredded cheddar
1/2 Sour cream
1/2 – 1 lime squeezed Cumin to taste Fresh cilantro, for garnish
Prep chicken. I boil in water with bay leaves, black pepper corns and olive oil for 12-15 minutes.
Cut chicken into small cubes.
Preheat oven to 350°.
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken. Salt, pepper and garlic powder to taste. Add 1 cup of enchilada sauce and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses. Bake until cheese is melty and enchiladas are warmed through, 20 minutes.
Mix sour cream, lime juice, extra cumin and cilantro.
Drizzle sour cream blend over top.


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