Enchiladas De Zucchini
Transform your weeknight dinner routine with these irresistible Enchiladas De Zucchini—a low-carb, flavor-packed twist on traditional enchiladas. Instead of tortillas, thin ribbons of zucchini are rolled around tender, spiced shredded chicken, creating a light yet satisfying base. Smothered in zesty green enchilada sauce and topped with a melty blend of cheddar and Monterey Jack cheeses, this recipe delivers all the bold, comforting flavors you crave without the carb-heavy guilt. Perfectly baked till bubbly and finished with a sprinkle of fresh cilantro, these enchiladas are a gluten-free, keto-friendly delight. Ready in under an hour, they're a delicious and nutritious option for a quick meal that doesn’t skimp on indulgence.
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Green enchilada sauce
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Using a mandoline or vegetable peeler, thinly slice the zucchini lengthwise into ribbons. Lay the slices on paper towels to absorb excess moisture.
In a large skillet over medium heat, heat olive oil. Add onion and garlic, cooking until fragrant and translucent, about 3 minutes.
Add the chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook until the chicken is fully cooked, about 6-8 minutes per side.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and mix well with the spices and onion mixture. Remove from heat.
Pour 1/4 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Take 3-4 zucchini ribbons and overlap them slightly to create a 'tortilla'. Place a small amount of the chicken mixture in the center and roll tightly. Place the roll seam-side down in the baking dish. Repeat with remaining zucchini ribbons and chicken mixture.
Pour the remaining green enchilada sauce over the top of the zucchini rolls, making sure they are evenly coated.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 428 mg | 142% | |
| Sodium | 16482 mg | 717% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 83.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1883 mg | 145% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3886 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
