Low-Carb Zucchini Enchiladas
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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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
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.
Nutrition Facts
Per Serving:
478 calories; protein 48.8g; carbohydrates 11.7g; fat 26.3g; cholesterol 157.9mg; sodium 619.1mg. Full Nutrition
