Keto Zucchini Enchiladas Recipe

Name: Keto Zucchini Enchiladas Recipe
Total time: 1 hr 15 mins
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; kosher salt and ground black pepper to taste; 1 tablespoon ancho chile powder; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon sea salt; 2 pounds cooked chicken breasts, shredded; 1.5 cups red enchilada sauce, divided; 2 cups shredded sharp Cheddar cheese, divided; 4 green onions, green and white parts chopped and separated; 0.25 cup chopped fresh cilantro; 4 large zucchini, thinly sliced lengthwise; 0.5 cup queso fresco, or more to taste; 0.25 cup sour cream; 2 tablespoons chopped fresh cilantro, or to taste

These enchiladas boast a smoky, deep flavor while being lighter on calories, thanks to zucchini wraps replacing traditional tortillas. Many prefer this recipe for the delightful crispy edges and rich filling.

Total time1 hr 15 mins
Prep time35 mins
Cook time35 mins
Yield1 9x11-inch baking dish, 8

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Servings

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, approximately 5 minutes. Season with salt and pepper. Incorporate chile powder, garlic, cumin, and sea salt; stir until well combined. Add chicken and 1 cup of enchilada sauce. Stir thoroughly and remove from heat. Allow the chicken mixture to cool slightly.
Incorporate 1 cup of Cheddar cheese, the white parts of the green onions, and 1/4 cup of cilantro into the chicken mixture. Pour 1/4 cup of enchilada sauce into the bottom of a 9x11-inch baking dish.
Slightly overlap 3 zucchini slices on a cutting board. Top with a small portion of the chicken mixture. Roll them up and place them in the prepared baking dish. Repeat this process with the remaining zucchini slices and chicken mixture. Spoon the remaining 1/4 cup of sauce over the zucchini enchiladas. Sprinkle the remaining 1 cup of Cheddar cheese and queso fresco on top.
Bake in the preheated oven until the cheese is fully melted, around 30 minutes. Garnish with the green parts of the green onions, sour cream, and 2 tablespoons of cilantro.

Nutrition

Calories: 478 kcal
Fat Content: 26 g
Fiber Content: 3 g
Sugar Content: 4 g
Sodium Content: 619 mg
Protein Content: 49 g
Cholesterol Content: 158 mg
Carbohydrate Content: 12 g
Saturated Fat Content: 14 g
Unsaturated Fat Content: 0 g