RED ENCHILADA SAUCE Ingredients:

2 tablespoons canola oil 2 cloves fresh garlic, smashed through a press or minced 1 can (6 ounces) tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika (or regular paprika) 1/2 teaspoon dried Mexican oregano 2 cups chicken or vegetable broth 1 tablespoon Mexican hot sauce (optional) Salt and black pepper, to taste

Instructions:

Add the oil to a saucepan over medium heat. Once hot, add the garlic to the pan along with the tomato paste. Cook for 3-4 minutes or until the tomato paste loosens and softens. Add the spices and cook for another minute. Pour in the broth and hot sauce. Simmer for five minutes or until thickened slightly. Season with salt and

pepper, to taste. Set aside to cool completely.

LOW CARB ZUCCHINI ENCHILADAS Ingredients: 1 tablespoon canola oil 1 yellow bell pepper (or your favorite color), chopped 1/2 of a medium white onion, chopped 1 medium jalapeño, seeded and chopped 2 cups red enchilada sauce, divided 3 cups shredded cooked chicken 4 medium zucchini Mexican crema for drizzling Garnishes: halved assorted mini tomatoes, cilantro leaves, sliced jalapeños, and lime wedges

Instructions:

In a large skillet over medium heat, add the oil. Once hot, add the bell pepper, onion, and jalapeño. Cook for 10 minutes or until softened, stirring occasionally. Add 3/4 cup enchilada sauce and the chicken. Stir until coated then remove from heat and let cool until it can be handled. Meanwhile, preheat the oven to 350 degrees F. Lightly spray a 9x13 inch baking pan with cooking spray. Spoon 1/2 cup of enchilada sauce over the bottom of the pan. Trim the ends off of each zucchini. Using a Y shaped vegetable peeler, shave the zucchini into long, thin slices. Set aside any slices that are too thin for rolling. Working with three slices at a time, line them up overlapping slightly, so you have a rectangle shaped sheet. Spoon about 1/4 cup of the filling onto one end and roll up to form an enchilada. Carefully place it seam-side down in the pan. Repeat until you have 16 enchiladas, nestled together tightly. Pour 3/4 cup of enchilada sauce over top and sprinkle with cheese. Bake for 45 minutes or until the zucchini is tender and the cheese has melted. To serve, spread a spoonful of zucchini enchilada sauce over each plate. Top with 2-3 enchiladas. Drizzle with crema and garnish with mini tomatoes, cilantro leaves, and sliced jalapeños.

Notes:

While the enchiladas are baking, make the zucchini enchilada sauce with the leftover zucchini trimmings. You can make the enchiladas vegan, if preferred. When I made this recipe, I actually substituted the chicken with a 13.5 ounce bag of vegan chicken shreds, used vegan cheese, and made the crema with thinned vegan sour cream. Some vegan cheeses do not melt well, so you may want to add it in the last 15 minutes or cover the pan with foil so it does not dry out. Yield: 5-8 servings.

ZUCCHINI ENCHILADA SAUCE Ingredients: 2 tablespoons canola oil Leftover zucchini trimmings (approximately 3 cups), chopped 1/2 of a medium white onion, chopped 4 cloves minced garlic 2 teaspoons ground cumin 1/2 teaspoon dried Mexican oregano 2 cups chicken or vegetable broth 1 can (4 ounces) green chiles 1/4 cup fresh cilantro (loosely packed) Juice of 1 lime Salt and black pepper, to taste

Instructions:

In a large skillet over medium high heat, add the oil. Once hot, add the zucchini and onion. Cook for 5 minutes or until slightly softened. Stir in the garlic, cumin, and oregano. Cook for another minute. Add the broth and green chiles. Simmer for 15 minutes or until very soft. Let cool for 10-15 minutes. Pour the mixture into a blender and add the cilantro, lime juice, salt, and pepper. Puree until smooth. Leftover sauce can be refrigerated for one week or frozen for up to three months.