Keto Cheese Enchiladas
Dive into a low-carb fiesta with these irresistible Keto Cheese Enchiladas! Perfect for keto enthusiasts and cheese lovers alike, this recipe swaps traditional tortillas for thin, tender zucchini strips, creating a gluten-free meal bursting with flavor. A zesty homemade enchilada sauce, infused with chili powder, cumin, and fresh veggies like onion and bell pepper, wraps these cheesy rolls in a perfectly tangy, smoky blanket. Topped with bubbling layers of melty cheddar and mozzarella cheese, then finished with creamy sour cream and fresh cilantro, this dish offers a satisfying combination of textures and bold flavors. Ready in under an hour, it’s the ultimate keto-friendly comfort food that’s hearty, wholesome, and sure to impress!
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Recipe Information
Ingredients
- 4 pieces large zucchinis
- 2 tablespoons olive oil
- 1 piece, diced large onion
- 2 pieces, minced garlic cloves
- 1 piece, diced red bell pepper
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup sour cream
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Using a vegetable peeler, slice the zucchinis lengthwise into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, chili powder, and cumin, cooking for another minute to toast the spices.
Pour in the chicken broth, then season with salt and black pepper. Stir to combine. Let the mixture simmer for about 5 minutes until slightly thickened.
Spread a thin layer of the sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Lay out 3-4 zucchini strips, slightly overlapping, to create a flat surface similar to a tortilla. Repeat this process to make enough layers for all your enchiladas.
Spoon 2 tablespoons of the sauce onto each set of zucchini strips, sprinkle with cheddar and mozzarella cheeses, then roll them up tightly.
Place the rolled enchiladas seam-side down in the prepared baking dish.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining cheeses.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes.
Serve topped with sour cream and fresh cilantro.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 53.3 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2890 mg | 222% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4258 mg | 91% | |
*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.
