How to make low-carb enchiladas with zucchini

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Ohhhh, enchiladas! They never disappoint. Whether red or green spicy or mild, I'm always happy to eat a plateful. In the recipe below, we use zucchini instead of traditional corn tortillas to cut down on the carbs. It's a fun, easy recipe that you'll go back to again and again.
We start by using a peeler to very thinly slice the zucchini. Then we line up three to four slices, overlapping slightly, and fill them. Finally, we roll them up like a regular enchilada. It's such a treat seeing the little rolled-up zucchini acting as a tortilla; even more, it's a treat to eat. I love making this recipe with my nieces and nephews. We have a good time in the kitchen rolling up these little guys!
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Servings: 4-6
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Ingredients2 tablespoons olive oil
1 onion, small diced
4 cloves garlic, minced
3 cups shredded chicken
¼ cup cilantro, roughly chopped
2 teaspoons cumin
½ teaspoon coriander
2 teaspoons chili powder
1 lime, juiced
1 10-ounce can enchilada sauce, divided
5 large zucchini, thinly sliced using a peeler
¼ cup shredded mozzarella cheese
¼ cup shredded colby jack cheese
Directions
Preheat oven to 375 degrees Fahrenheit.
Heat oil in a saute pan on medium-high heat. Add onion and garlic. Cook until onions are tender.
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Add shredded chicken, cilantro, cumin, coriander, chili powder and lime juice. Cook for 3 minutes.
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Add enchilada sauce, reserving 2 tablespoons. Mix well and simmer for 10 minutes on low heat.
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Coat the bottom of a baking dish with the 2 tablespoons of reserved enchilada sauce.
Lay down three to four slices of zucchini, overlapping them slightly. Add a spoonful of chicken mixture, and then roll up.
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Gently place in the baking dish. Continue to roll zucchini until all the chicken mixture is used.
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Evenly sprinkle mozzarella and colby jack cheeses on the zucchini rolls.
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Bake for 35 to 40 minutes, until zucchini is cooked through.
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