Low Carb Enchiladas Verdes
Indulge in the bold flavors of **Low Carb Enchiladas Verdes**, a guilt-free spin on a Mexican classic that's perfect for those following low-carb or keto diets. This recipe replaces traditional tortillas with thinly sliced zucchini, creating a light yet satisfying base to wrap around a rich filling of shredded chicken, sour cream, salsa verde, and cream cheese. Topped with gooey Monterey Jack cheese and baked to bubbling perfection, these enchiladas are bursting with zesty lime, fresh cilantro, and vibrant green onions for a refreshing finish. Ready in under an hour, this dish combines wholesome ingredients with creative cooking techniques to deliver all the comforting flavors of enchiladas without the carbs. It's a customizable and crowd-pleasing option for busy weeknight dinners or casual gatherings!
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Recipe Information
Ingredients
- 2 large, boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 medium, thinly sliced lengthwise zucchini
- 1 cup sour cream
- 1.5 cups salsa verde
- 0.5 cup, softened cream cheese
- 1 cup, shredded Monterey Jack cheese
- 0.5 cup, chopped cilantro
- 3 chopped green onions
- 1 sliced into wedges for serving lime
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, black pepper, and garlic powder.
Cook the chicken in the skillet until completely cooked through, about 6-7 minutes per side. Remove from the skillet and let it rest until cool enough to handle.
While the chicken is cooling, prepare the zucchini slices. Use a mandoline slicer or a sharp knife to slice the zucchini lengthwise into 1/8-inch thick strips. Set aside.
Shred the chicken using two forks or your fingers.
In a large bowl, mix shredded chicken, sour cream, half of the salsa verde, cream cheese, green onions, and half of the chopped cilantro.
Spoon about two tablespoons of the chicken mixture onto each zucchini slice, and roll it up tightly.
Spread a small amount of salsa verde at the bottom of a baking dish.
Place the zucchini rolls seam side down in the prepared baking dish. Repeat until all the chicken mixture is used up.
Pour the remaining salsa verde over the zucchini enchiladas and sprinkle with the shredded Monterey Jack cheese.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.
Garnish with the remaining cilantro and serve with lime wedges.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 13050 mg | 567% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 91.0 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1558 mg | 120% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2949 mg | 63% | |
*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.
