2 cups shredded monterey jack cheese (200 g), divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup red enchilada sauce (290 g)
4 zucchinis
fresh cilantro, chopped, for ganish
Nutrition Info
Calories 502
Fat 27g
Carbs 26g
Fiber 6g
Sugar 13g
Protein 41g
How to Make It
1. Step
In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g),enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
2. Step
With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
3. Step
Preheat the oven to 400˚F (200˚C).
4. Step
Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
5. Step
Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
