Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

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Low Carb Chicken Zucchini Enchiladas
Votes: 1
Rating: 5
Rate this recipe!
Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Preheat oven to 350 degree.
  2. In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.
  3. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
  4. Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
  5. Bake until these is melted and enchiladas are warmed through, about 20 minutes.
Recipe Notes

Nutrition Facts
Low Carb Chicken Zucchini Enchiladas
Amount Per Serving
Calories 263 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 73mg 24%
Sodium 724mg 30%
Potassium 320mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 10%
Vitamin C 34%
Calcium 17%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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