Zucchini Enchiladas
Tender zucchini strips are rolled around chicken enchilada filling, then baked with more sauce and melted cheese for a cozy, low-carb dinner.
Servings: 6 servings
Ingredients
- 3 zucchini
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- ½ onion diced
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 15 ounces enchilada sauce
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat oven to 350°F. Combine cheeses and set aside.
- Use a vegetable peeler to cut thin strips of zucchini. Set aside.
- Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
- Add to pan with onion, cumin and garlic and cook over low heat until tender.
- Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
- Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
- Place zucchini enchilada rolls in a 9 x 13" baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
- Top with sour cream and cilantro and serve.
Video
Notes
- Leftovers: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
- To Freeze: Let cool then place in an airtight container or freezer bag.
- To Reheat: Let thaw in the refrigerator, re-season, then bake with a fresh layer of cheese on top.
Nutrition
Serving: 2enchiladas | Calories: 296kcal | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 895mg | Potassium: 415mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg