Wow, y'all! These were soooooo amazingly delicious. They were easy, keto friendly, yummy, and just done right GOOD! I cannot wait to share this recipe with you guys.
Ingredients:
4 Tbsp. of Oil
1 Onion, Chopped
Salt
Pepper
4 Cloves of Garlic, Minced
2 Lbs. of Ground Beef
4 Tsps. of Chili Powder
2 Tsps. of Cumin
3 Cups of Enchilada Sauce
8 Large Zucchinis
2 Cups of Shredded Monterey Jack
2 Cups of Shredded Cheddar
Cilantro, Chopped
Sour Cream
Directions:
Preheat the oven to 350 degrees and prepare a pan by greasing it up.
In a large skillet, heat up all of the oil over medium heat. Adding in the onion to cook until soft. Then cook in the garlic. Then add in the beef, cooking until brown. And drain.
Return the skillet back to the stove, adding in 2 cups of the enchilada sauce, chili powder, cumin, salt, and pepper. Mixing it all in, then simmering for 5 minutes.
On a cutting board, use a Y-shaped peeler to make thin slices of zucchini.
To prepare the enchiladas, lay out 3 slices of the zucchini, slightly overlapping each other.
Place a spoonful of the beef mixture on one end of the zucchini, rolling it up to the other side and transferring it into the baking dish. Repeat until you are done with the zucchini (I had a little left over meat mixture).
Spoon the remaining enchilada sauce over the zucchini enchiladas, and sprinkle the cheeses over the top.
Bake in the oven for about 20 minutes, or until the cheese is completely melted.
Garnish it off with cilantro and sour cream to your liking.
Comments