Zucchini Enchiladas
Swap the tortillas for thinly sliced zucchini, and try this low carb keto friendly Zucchini Enchiladas. They're made w/ shredded chicken and sure to impress!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic clove minced
- 2 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded chicken
- 1 ½ cup enchilada sauce divided
- 2-3 zucchinis large
- 2 cups shredded Mexican cheese blend shredded
- Cilantro, jalapenos, avocados for serving
Instructions
- Preheat oven to 350°F. Spray an 8x11 baking dish with cooking spray.
- In a large skillet over medium heat, heat the olive oil. Add onions and cook until they soften. Add garlic, cumin, chili powder, salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
- On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
- Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
- Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
- Garnish with cilantro, jalapenos and avocados, and serve immediately.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 2-3 in the fridge, but the zucchini will start getting soft after the first day.
Make Ahead Tips: You can slice the zucchini slices up to a day in advance. Store them in the fridge with layers of paper towels between them so they don't release too much moisture from being stacked on top of each other.
Nutrition
Calories: 318kcal | Carbohydrates: 10g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 845mg | Potassium: 407mg | Fiber: 2g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 14.6mg | Calcium: 277mg | Iron: 2.2mg
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