Description
A healthy twist on traditional enchiladas using zucchini instead of tortillas.
Ingredients
Scale
- 4 large zucchinis
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise to create strips.
- In a pan, sauté onions until translucent.
- Add chicken, cumin, garlic powder, salt, and pepper to the pan.
- Spread some enchilada sauce on the bottom of a baking dish.
- Fill zucchini strips with the chicken mixture and roll them up.
- Place the rolled zucchinis seam side down in the baking dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until cheese is bubbly.
Notes
- Use your favorite protein for filling.
- Top with fresh cilantro before serving.
- Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: zucchini enchiladas, healthy enchiladas, low carb enchiladas