Low Carb Zucchini Chicken Enchiladas
These Zucchini Chicken Enchiladas has all the flavors of chicken enchiladas rolled up into a thin sliced zucchini for a delicious low carb dinner without the guilt!
Calories: 159kcal
Ingredients
- 3 large skin-on zucchini sliced thinly with a mandoline or vegetable peeler
- 3 cups shredded chicken
- 2 cups low carb enchilada sauce store-bought or homemade
- 2 cloves garlic minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 cups Mexican cheese blend
Optional garnish:
- Plain Greek yogurt
- Fresh cilantro
Instructions
- Preheat oven to 350 degrees F.
- Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices and sauce to simmer while preparing next step.
- Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You’ll need 48 slices total for this dish. Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides.
- Place the enchilada seam down in a 9x13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
- Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the over for 20 minutes.
- Garnish with optional Greek yogurt and cilantro and serve warm.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 6g | Protein: 16g | Fat: 8g | Fiber: 2g
