Low Carb Enchiladas
Satisfy your Mexican food cravings with these delicious Low Carb Enchiladas, a healthy twist on the classic dish! Instead of traditional tortillas, thinly sliced zucchini creates a light, carb-friendly base that's perfect for holding a flavorful filling of seasoned ground chicken or turkey, aromatic spices, and a touch of low-sugar tomato sauce. These zucchini enchiladas are smothered in a rich, homemade enchilada sauce and topped with a gooey layer of cheddar and mozzarella cheese, then baked to perfection. Ready in just under an hour, this protein-packed, keto-friendly recipe is perfect for weeknight dinners or meal prepping. Garnish with fresh cilantro and green onions for a burst of color and flavor, and enjoy all the satisfaction of hearty enchiladas without the guilt!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 lb Ground chicken or turkey
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 cup Tomato sauce (low sugar)
- 0.5 cup Chicken broth
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tbsp Cilantro, chopped (optional for garnish)
- 2 tbsp Green onions, sliced (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandolin or vegetable peeler, slice the zucchinis lengthwise into thin strips (about 1/8 inch thick). Set them aside on a paper towel to absorb excess moisture.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground chicken or turkey to the skillet and cook until fully browned, breaking it up into small pieces as it cooks.
Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper, mixing well to combine.
Add 1/4 cup of the tomato sauce to the skillet and stir to combine. Remove from heat and set the meat mixture aside.
In a small saucepan, heat the remaining 3/4 cup of tomato sauce, chicken broth, and 1 tablespoon of olive oil over medium heat. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
On a clean surface, place 3-4 zucchini slices overlapping slightly to form a "tortilla." Spoon about 2-3 tablespoons of the meat mixture onto one end of the zucchini strips, then carefully roll it up tightly. Place the roll seam-side down in a greased 9x13-inch baking dish. Repeat with remaining zucchini and meat mixture.
Pour the enchilada sauce evenly over the zucchini rolls, making sure they are well coated.
Sprinkle the shredded cheddar cheese and mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped cilantro and sliced green onions, if desired, before serving.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1181 mg | 25% | |
*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.
