How to Make Low-Carb Zucchini Enchiladas - A Step-by-Step Guide

Looking for a delicious and healthy low-carb recipe that will satisfy your cravings for Mexican food? Look no further than these Low-Carb Zucchini Enchiladas! This recipe is a perfect way to enjoy all the flavors of traditional enchiladas without the extra carbs, thanks to a simple swap of zucchini for tortillas. Packed with tasty ingredients and loaded with flavor, these enchiladas are sure to become a favorite in your meal rotation.

Whether you are following a low-carb diet or simpl...

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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 (Optional)
  • 2 tablespoons chopped fresh cilantro, or to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 9x11-inch baking dish

  • 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.
  • Nutrition

    478 cal.

    • Total Fat: 26g
    • Saturated Fat: 14g
    • Cholesterol: 158mg
    • Sodium: 619mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 49g
    • Vitamin C: 35mg
    • Calcium: 370mg
    • Iron: 5mg
    • Potassium: 915mg