LOW-CARB ZUCCHINI ENCHILADAS
These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.
Provided by Angela Sackett Superhotmama
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
- Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
- Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mustafa Junior
[email protected]These enchiladas were delicious! I especially liked the zucchini and cheese filling.
misgina ayele
[email protected]These enchiladas were a bit bland for my taste. I would have liked more spice in the sauce.
jam Faheem
[email protected]I'm not a fan of zucchini, but these enchiladas were surprisingly good. The zucchini was cooked perfectly and the sauce was very flavorful.
Beanie-The-Gnome
[email protected]I made these enchiladas for my family and they loved them. The zucchini added a nice touch of freshness to the dish.
Sajid Khalil
[email protected]These enchiladas were easy to make and they tasted great! I will definitely be making them again.
Naomi Tembo
[email protected]I've been looking for a low-carb enchilada recipe and this one is perfect. The zucchini is a great substitute for tortillas.
Aisha Killebrew
[email protected]These enchiladas were delicious! I especially liked the zucchini and cheese filling.
Mama Alag
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland. I think I might have overcooked the zucchini.
Abba Emmanuel Skyb
[email protected]I made these enchiladas for a party and they were a big hit. Everyone loved them!
Walter Maodzeka
[email protected]I followed the recipe exactly and the enchiladas turned out great. They were cheesy, flavorful, and the zucchini was cooked perfectly.
Asmaa Ashraf
[email protected]These enchiladas were a bit bland for my taste. I would have liked more spice in the sauce.
Ahsan Baloch
[email protected]I'm not a huge fan of zucchini, but these enchiladas were surprisingly good. The zucchini was cooked perfectly and the sauce was very flavorful.
Pappu Biswas
[email protected]These were so easy to make and they tasted amazing! I loved the combination of the zucchini and the cheese.
cooking with the double k
[email protected]I've made these enchiladas twice now and they're always a crowd-pleaser. The zucchini adds a nice touch of freshness and the sauce is delicious.
Youssef Atwe
[email protected]These zucchini enchiladas were a hit! The filling was flavorful and the zucchini cooked perfectly. I will definitely be making these again.