Description

Indulge in the delightful flavors of Cheesy Zucchini Chicken Enchiladas, a perfect low-carb twist on a classic dish. These scrumptious enchiladas are packed with tender shredded chicken and fresh veggies, all wrapped in thin zucchini slices instead of traditional tortillas. Ideal for busy weeknights or meal prep, this healthy recipe is both satisfying and nutritious, making it a family favorite.

Ingredients

Scale

4 Zucchini
2 Cups Cooked Shredded Chicken
1 Cup Red Enchilada Sauce
1 Cup Shredded Cheddar Cheese (divided)
1 Medium Onion (finely diced)
1 Red Bell Pepper (finely diced)
1 Jalapeño (diced)
Garlic powder
Smoked paprika
Chili powder
Sea salt
Pepper
Fresh cilantro for garnish

Instructions

Preheat your oven to 400°F and lightly spray a baking dish with cooking oil.
In a mixing bowl, combine the cooked chicken, diced onion, bell pepper, jalapeño, garlic powder, smoked paprika, chili powder, lime juice, salt, and pepper.
Use a vegetable peeler to slice zucchini into thin ribbons.
On a flat surface, take two zucchini slices and fill them with about 2 tablespoons of the chicken mixture. Roll tightly and place in the baking dish.
Top with remaining cheese and bake for approximately 15 minutes until bubbly and golden brown.
Garnish with chopped cilantro before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (approx. 150g)
Calories: 230
Sugar: 3g
Sodium: 480mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg

Keywords: For added flavor, consider using different types of cheese or adding spices like cumin to the filling. Feel free to customize by swapping out the chicken for shredded turkey or beans for a vegetarian option.