Name: Low-Carb Zucchini Enchiladas
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 large; Kosher salt and ground black pepper to taste - 1 large; Ancho chile powder - 1 tablespoon; Garlic, minced - 2 cloves; Ground cumin - 2 teaspoons; Sea salt - 1 teaspoon; Cooked chicken breasts, shredded - 2 pounds; Red enchilada sauce, divided - 1 ½ cups; Shredded sharp Cheddar cheese, divided - 2 cups; Green onions, green and white parts chopped and separated - 4; Chopped fresh cilantro - ¼ cup; Zucchini, thinly sliced lengthwise - 4 large; Queso fresco, or more to taste - ½ cup; Sour cream (Optional) - ¼ cup; Chopped fresh cilantro, or to taste - 2 tablespoons

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Low-Carb Zucchini Enchiladas

1. Olive oil - 1 tablespoon

2. Onion, chopped - 1 large

3. Kosher salt and ground black pepper to taste - 1 large

4. Ancho chile powder - 1 tablespoon

5. Garlic, minced - 2 cloves

6. Ground cumin - 2 teaspoons

7. Sea salt - 1 teaspoon

8. Cooked chicken breasts, shredded - 2 pounds

9. Red enchilada sauce, divided - 1 ½ cups

10. Shredded sharp Cheddar cheese, divided - 2 cups

11. Green onions, green and white parts chopped and separated - 4

12. Chopped fresh cilantro - ¼ cup

13. Zucchini, thinly sliced lengthwise - 4 large

14. Queso fresco, or more to taste - ½ cup

15. Sour cream (Optional) - ¼ cup

16. Chopped fresh cilantro, or to taste - 2 tablespoons

How to cook deliciously - Low-Carb Zucchini Enchiladas

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.

3. Stage

Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.

4. Stage

Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.

5. Stage

Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.