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Amazing Low-Carb Zucchini Enchiladas in under 1 hour

Low-Carb Zucchini Enchiladas
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Enjoy these delicious low-carb zucchini enchiladas, a healthy and flavorful twist on a classic favorite. Zucchini slices replace tortillas for a lighter meal.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 pound ground chicken or turkey
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini lengthwise into 1/4-inch thick strips.
  3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add the ground chicken or turkey to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
  5. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  6. Spoon about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
  7. Arrange zucchini strips in a single layer over the sauce.
  8. Spoon the chicken mixture evenly over the zucchini.
  9. Pour the remaining enchilada sauce over the chicken and zucchini.
  10. Sprinkle the shredded cheese evenly over the top.
  11. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  12. Garnish with fresh cilantro before serving.

Notes

  • For a vegetarian option, use black beans or plant-based crumbles instead of chicken.
  • Adjust the spice level by adding a pinch of cayenne pepper or a diced jalapeño to the chicken mixture.
  • You can prepare the chicken filling ahead of time to make assembly quicker.

Nutrition

Find it online: https://sundayflavor.com/low-carb-zucchini-enchiladas/