Low Carb Zucchini Enchiladas
Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- ½ Cup Shredded Cheddar Cheese
- 4 Zucchini
- a handful of fresh cilantro, chopped, for garnish
- 2 Cups Cooked Shredded Chicken
- 1 Cup Red Enchilada Sauce
- Sea salt and pepper, to taste
- 1 Medium Onion finely diced
- 1 Red Bell Pepper finely diced
- 1 Jalapeño diced
- 1 Cup Shredded Cheddar Cheese (low fat) divided
- 1 Tsp Garlic Powder
- 1 Tbsp Smoked Paprika
- 1 Tsp Chili Powder
- 1 Lime juiced
Preheat the oven to 400 ̊F, and lightly spray a baking dish with cooking oil.
In a large bowl add enchilada stuffing ingredients. Mix well to combine, then set aside. Using a peeler, peel slices of zucchini vertically. Chop and freeze the remaining zucchini for broth or soups.
On a working surface, add 2 slices of zucchini, spread about 2 tablespoons of the mixture, then roll into a spiral.
Place into the prepared dish, Repeat with remaining zucchini slices until all the enchilada stuffing is used.
Sprinkle with remaining cheese. Bake in the preheated oven for about 15 minutes, or until bubbly and golden brown.
Garnish with fresh chopped cilantro and enjoy!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 283kcal | Carbohydrates: 20g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 863mg | Potassium: 882mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2940IU | Vitamin C: 85.3mg | Calcium: 231mg | Iron: 2.9mg