Rating: 5 stars
17 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A low-carb approach to enchiladas with zucchini tortillas.

Recipe Summary

cook:
25 mins
total:
50 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.

  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Cook's Note:

Use red enchilada sauce if you prefer it.

Nutrition Facts

466 calories; protein 41g; carbohydrates 22.1g; fat 25.1g; cholesterol 118.2mg; sodium 623.6mg. Full Nutrition
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