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My review
Low-Carb Zucchini Enchiladas
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Angela Sackett Superhotmama
"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."
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Ingredients
1 h 15 m servings 483Original recipe yields 8 servings (1 9x11-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- To more easily slice zucchini, use a mandoline or cut in half lengthwise, lay cut side down on a cutting board, and use a Y-shaped peeler to create long slices.
- Substitute cooked chicken thighs for the breasts if preferred.