This time of year it's a daily challenge to find different low-carb ways of using the ample amounts of Zucchini Squash I'm harvesting from my garden. I decided on a Mexican enchilada recipe in order to use the large zucchini squash that often wind up hiding in my squash patch. So in order to keep this low-carb I replaced the traditional corn or flour tortillas with thin ¼ inch slices of zucchini. But what to stuff the enchiladas with? Looking through my freezer I came across a Hickory Smoked Turkey Breast from a previous cook. BINGO ... perfect - just what I needed!
Ingredients:
2 tbsp extra virgin olive oil, 1 large chopped red onion, 2 tsp mince garlic, 1 tsp ground cumin, 1 tsp chili powder, 4 cups shredded smoked turkey, 1½ cups red enchilada sauce, 3-4 large zucchini squash, 1½ cups grated Monterey Jack, 1½ cups grated sharp Cheddar, and sour cream.
Directions:
• Preheat oven of wood pellet smoker-grill to 375ºF
• Cook onion in a large skillet over medium high heat until soft
• Add garlic, cumin, and chili powder
• Add shredded turkey and 1 cup of red enchilada sauce
• Peel thin slices of zucchini using a vegetable peeler
• Lay out 2-3 zucchini slices, slightly overlapping
• Place ample amount of turkey stuffing on zucchini slices
• Roll up the zucchini enchilada and transfer to a baking dish
• Repeat the procedure until the baking dish is full
• Pour remaining sauce over zucchini enchiladas
• Cover enchiladas with Monterey Jack and Cheddar cheeses
• Bake covered for 45 minutes
• Uncover and bake an additional 15 minutes
• Garnish with sour cream
