Low-Carb Zucchini Enchiladas Recipe

Ingredients For Low-Carb Zucchini Enchiladas Recipe

• Zucchini
• 8 Zucchini, halved lengthwise
• 3 tablespoon Kosher salt
• Filling
• 1 tablespoon Vegetable oil
• 1 bunch Scallions, white and light green parts only, thinly sliced
• 2 Medium poblano peppers, deseeded and finely chopped
• 1 cup Cooked Black Beans
• 1 cup Canned corn, drained
• 1 Rotisserie chicken, skin removed and meat shredded
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic powder
• Kosher Salt And Freshly Ground Black Pepper
• 0.5 cup Enchilada Sauce
• Hot sauce, as needed
• Assembly
• 10.5 cup Enchilada Sauce
• 1 cup Shredded cheddar or monterey jack cheese