I made these chicken enchiladas with low carb tortillas made with shredded zucchini and they are perfect! I made one large taco and cut it into fours. I made it two nights for my husband and me and used half a batch each night. Instead of bothering with rolling, I placed one quarter on the bottom of a glass dish, put the filling in and covered with another quarter. Then I split the dish in half and done!
1 pint sour cream
½ pound shredded cheddar + jack
1 pound cooked chicken, shredded or small pieces
½ pound mushrooms, chopped
1 small red cabbage quartered, and sautéed extra for topping
6 cloves garlic chopped
1 large onion, chopped
Salsa or roasted grape tomatoes
Preheat oven to 350. Sauté chicken, lower heat and add garlic; stir until fragrant, about a minute. Remove chicken. Sauté mushrooms and cabbage. Allow to cool and few minutes and add remaining filling ingredients. Put on or two low carb tacos at bottom of a oven proof dish and add filling. Top with other taco. Add topping ingredients, except avocado. Bake 30 or until cheese is bubbling.