Low Carb Awesome Enchiladas L C F
Indulge in the bold flavors of **Low Carb Awesome Enchiladas L C F**, a guilt-free twist on the classic Mexican favorite. Instead of tortillas, thinly sliced zucchini creates a wholesome, low-carb base for these enchiladas, perfectly complementing the rich and spicy ground beef filling. Infused with chili powder, cumin, and smoked paprika, the seasoned beef is layered with a blend of cheddar and mozzarella cheeses for an irresistibly creamy finish. Topped with sugar-free tomato sauce and baked to bubbly perfection, this dish is a satisfying and keto-friendly dinner idea that's ready in under an hour. Garnish with fresh cilantro and a dollop of sour cream for a vibrant, zesty touch. Perfect for those seeking gluten-free, low-carb, and flavorful comfort food!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 500 grams Ground beef (85% lean)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 240 milliliters Tomato sauce (sugar-free, if possible)
- 180 grams Shredded cheddar cheese
- 90 grams Shredded mozzarella cheese
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro leaves, chopped (optional)
- 4 tablespoons Sour cream (for garnishing)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips. You'll need about 3-4 strips per enchilada. Lightly salt the strips and set aside in a colander to remove excess moisture.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Mix in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir until the beef is evenly coated with the spices.
Once the beef is cooked, pour in half of the tomato sauce (120 milliliters). Stir well and let simmer for 2-3 minutes. Remove from heat and set aside.
Pat the zucchini strips dry with paper towels. Lay 3-4 strips slightly overlapping on a flat surface to form a 'tortilla' base.
Spoon about 2-3 tablespoons of the beef mixture onto one end of the zucchini 'tortilla.' Roll it up and place it seam-side down in a baking dish. Repeat with the remaining zucchini strips and beef mixture.
Once all the enchiladas are rolled and placed in the baking dish, pour the remaining tomato sauce evenly over the top.
Sprinkle the shredded cheddar and mozzarella cheeses evenly across the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden.
Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream before serving. Enjoy!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 12620 mg | 549% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 71.1 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2258 mg | 174% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4060 mg | 86% | |
*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.
