Low-Carb Zucchini Enchiladas recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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
Nutrition Info
- 478.4 caloriescarbohydrate: 11.7 gcholesterol: 157.9 mgfat: 26.3 gfiber: 2.8 gprotein: 48.8 gsaturatedFat: 13.6 gservingSize: -sodium: 619.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Zucchini Enchiladas
Directions
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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.