Low-Carb Zucchini Enchiladas Recipe

Recipesfull introduces to you: Low Carb Recipes. (Low-Carb Zucchini Enchiladas Recipe). 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.

Brief

Prep 35 mins

Cook: 35 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 8

Yield: 1 9x11-inch baking dish

Low-Carb Zucchini Enchiladas Recipe

Ingredients

1 tablespoon olive oil

1 large onion

chopped

kosher salt and ground black pepper to taste

1 tablespoon ancho chile powder

2 cloves garlic

minced

2 teaspoons ground cumin

1 teaspoon sea salt

2 pounds cooked chicken breasts

shredded

1 ½ cups red enchilada sauce

divided

2 cups shredded sharp Cheddar cheese

divided

4 green onions

green and white parts chopped and separated

¼ cup chopped fresh cilantro

4 large zucchini

thinly sliced lengthwise

½ cup queso fresco

or more to taste

¼ cup sour cream

2 tablespoons chopped fresh cilantro

or to taste

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Diet and Healthy

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Low-Carb Zucchini Enchiladas Recipe

Servings Per Recipe:8

Calories: 478.4

% Daily Value *

Protein: 48.8g 98%

Carbohydrates: 11.7g 4%

Dietary Fiber: 2.8g 11%

Sugars: 4g

Fat: 26.3g 40%

Saturated Fat: 13.6g 68%

Cholesterol: 157.9mg 53%

Vitamin A Iu: 1362.4IU 27%

Niacin Equivalents: 25.6mg 197%

Vitamin B6: 1.1mg 71%

Vitamin C: 35mg 58%

Folate: 73.5mcg 18%

Calcium: 370.1mg 37%

Iron: 5.3mg 30%

Magnesium: 86.4mg 31%

Potassium: 914.6mg 26%

Sodium: 619.1mg 25%

Thiamin: 0.2mg 22%

Calories From Fat: 236.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.