Low Carb Queso Fresco Enchiladas
Savor the bold flavors of this guilt-free, Low Carb Queso Fresco Enchiladas recipe, a delightful twist on a classic Mexican favorite! Instead of traditional tortillas, thinly sliced zucchini creates the perfect low-carb wrap for the creamy queso fresco filling, making this dish both flavorful and keto-friendly. A homemade tomato sauce infused with aromatic spices like cumin and chili powder adds a vibrant, smoky kick, while fresh cilantro provides an herbaceous finish. With a prep time of just 20 minutes and an easy bake in the oven, this nutritious and satisfying dish is perfect for weeknight dinners or any time you're craving a healthy spin on enchiladas. Serve these beautifully rolled enchiladas straight from the oven for a wholesome, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 large Zucchini
- 300 grams Queso fresco
- 2 tablespoons Olive oil
- 0.5 cup Chopped onion
- 2 large Garlic cloves, minced
- 1.5 cups Chopped tomatoes
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
Use a mandoline or vegetable peeler to slice the zucchini lengthwise into thin strips. These will be used as the 'tortilla' for your enchiladas.
In a medium bowl, crumble the queso fresco and mix in 1 tablespoon of chopped cilantro. Set aside.
Heat 1 tablespoon of olive oil in a pan over medium heat, add the chopped onion and cook until translucent, about 4 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Add chopped tomatoes, red chili powder, ground cumin, salt, and black pepper to the pan. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a sauce.
Spread a layer of the tomato sauce at the bottom of a baking dish.
Take 3-4 zucchini strips and lay them in a row to create a wide 'tortilla'. Place a heaping tablespoon of queso fresco mixture on one end and gently roll up the zucchini strip to enclose the filling.
Place the rolled zucchini in the baking dish seam side down.
Repeat the process with the remaining zucchini and cheese mixture.
Spoon the remaining tomato sauce over the rolled zucchini enchiladas.
Bake in the preheated oven for 20 minutes, until the zucchini is tender.
Remove from oven and let cool slightly before serving.
Garnish with remaining chopped cilantro before serving.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 13505 mg | 587% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 81.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1367 mg | 105% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3202 mg | 68% | |
*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.
