{"id":9543,"date":"2017-06-10T15:49:06","date_gmt":"2017-06-10T22:49:06","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=9543"},"modified":"2017-06-10T15:50:19","modified_gmt":"2017-06-10T22:50:19","slug":"smoked-turkey-zucchini-enchiladas","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-turkey-zucchini-enchiladas\/","title":{"rendered":"Smoked Turkey Zucchini Enchiladas"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Turkey Zucchini Enchiladas<\/div><\/div><\/div><\/div><\/div>

Smoked Turkey Zucchini Enchiladas<\/h3>

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\u00a0\u00bc inch slices of zucchini. But what to stuff the enchiladas with? Looking through my freezer I came across a Hickory<\/a> Smoked Turkey Breast from a previous cook. BINGO ... perfect - just what I needed!<\/p>\n

This recipe was easy and quick to prep. The one change I would make is slicing the zucchini thinner than the \u00bc inch slices that I used because the \u00bc inch slices were a little stiff and difficult to roll up. I needed to cook the enchiladas a little longer at a higher temperature to ensure that the zucchini was cooked properly. Other than that I was extremely pleased with the results and I will definitely cook this recipe again using leftover turkey, chicken, or pulled pork.<\/p>\n<\/div><\/div><\/div><\/div>

\"Smoked<\/div><\/div><\/a>
Smoked Turkey Stuffing<\/div><\/div><\/div><\/div>
\"Zucchini<\/div><\/div><\/a>
Zucchini Rolled Enchiladas<\/div><\/div><\/div><\/div>
\"Prepped<\/div><\/div><\/a>
Prepped Zucchini Enchiladas<\/div><\/div><\/div><\/div><\/div>

Ingredients<\/strong><\/span>:\u00a0
2 tbsp extra virgin olive oil<\/a>, 1 large chopped red onion, 2 tsp mince garlic, 1 tsp ground cumin, 1 tsp chili powder, 4 cups shredded smoked turkey, 1\u00bd cups red enchilada sauce, 3-4 large zucchini squash, 1\u00bd cups grated Monterey Jack, 1\u00bd cups grated sharp Cheddar, and sour cream.<\/p>\n

Directions<\/strong><\/span>:<\/p>\n