Low Carb Zucchini Enchiladas

We swapped the tortillas for a vegetable in this low carb Zucchini Enchiladas recipe. We swapped the tortillas for a vegetable in this low carb Zucchini Enchiladas recipe. Filling & delicious without the extra bloat from carbs.

More reasons to love this recipe

• Gluten and grain-free
• Low carb
• Packed with fibre and protein for satiety
• Quick and easy
• Bakes in one casserole dish
• Reheats really well and maintains it’s texture and flavour
• Versatile and easy to customize with different veggies and toppings

How to make enchiladas without tortillas

1. If you are roasting chicken breast, set the oven to 400F, drizzle the chicken with a bit of olive oil, salt and pepper. Roast for 30 minutes then shred it apart with 2 forks. Set aside. Reduce the oven temperature to 350F and leave on
2. Use a Y-shaped vegetable peeler to make very thin zucchini strips. You will cut off the ends of a zucchini and start at the top with the peeler, gently making your way down to the bottom end. Place the strips on a couple of sheets of paper towel, sprinkle them with salt, and let them sit for 10 minutes while you prepare the enchilada filling. This will sweat out some of the moisture in the zucchini
3. Prepare the 8×8 baking dish by coating the bottom with a thin layer of enchilada sauce
4. In a frying pan, heat a couple tablespoons of olive oil. Add in diced yellow onion, minced garlic, and diced red bell pepper. If you choose to add in different veggies, do that now
5. Once the onion is translucent, add in the shredded chicken, chili powder, cumin, salt, oregano, and 2-3 tablespoons of enchilada sauce. Mix it all together until everything is combined
6. Pat the zucchini dry with paper towel and overlap 3 long slices side by side. Spoon a small amount of the enchilada mixture into the bottom of the zucchini trio and start to roll them up. Place each roll in the baking dish, seam side down so they stay together
7. Continue packing each roll into the dish until they are snug and no room is left. In this size dish, I usually get 8 rolls
8. Spoon more enchilada sauce over the rolls, along with grated cheese. Bake at 350F for 30-40 minutes until the cheese is bubbly and starting to brown
9. Let the enchiladas cool slightly before serving with sour cream, fresh cilantro or parsley, avocado slices, and salsa

Ingredients you will need

• Chicken breast- You can roast it and shred it with 2 forks, or buy pre-roasted rotisserie chicken
• Yellow onion
• Red bell pepper
• Garlic
• Chili powder
• Oregano
• Cumin
• Sea salt
• Enchilada sauce, red or green
• Zucchini
• Grated cheese- a blend of Jack, cheddar, mozzarella
• Optional toppings: red onion, green onion, sour cream, fresh cilantro or parsley, avocado, salsa, green chilis, lime wedges

Equipment you will need

• 8×8 baking dish
• Y-shaped vegetable peeler
• frying pan

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Print Recipe

Low Carb

Low Carb Zucchini Enchiladas

Author: Jen Casey Courses: Menopause Mains Recipe Keys: Egg Free Gluten Free Grain Free High Protein Low Carb Nut Free Quick Meals Sugar Free

Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Cooking Temp: 350  F Servings: 4

Description

We swapped the tortillas for a vegetable in this low carb Zucchini Enchiladas recipe. Filling & delicious without the extra bloat from carbs.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 chicken breast
• 4 Tbsp olive oil (divided)
• 3 zucchini
• ¹⁄₂ yellow onion (diced)
• ¹⁄₂ red bell pepper (diced)
• 1 garlic clove (minced)
• 1 tsp chili powder
• 1 tsp dried oregano
• ¹⁄₂ tsp cumin
• ¹⁄₂ tsp sea salt
• 1 can enchilada sauce

• 1 cup grated cheese blend (cheddar, Jack, jalapeno, mozzarella)

Optional toppings

• avocado
• green onion
• red onion
• sour cream
• salsa
• green chilis
• lime wedges

Instructions

1. If you are roasting chicken breast, set the oven to 400F, drizzle the chicken with a bit of olive oil, salt and pepper. Roast for 30 minutes then shred it apart with 2 forks. Set aside. Reduce the oven temperature to 350F and leave on
2. Use a Y-shaped vegetable peeler to make very thin zucchini strips. You will cut off the ends of a zucchini and start at the top with the peeler, gently making your way down to the bottom end. Place the strips on a couple of sheets of paper towel, sprinkle them with salt, and let them sit for 10 minutes while you prepare the enchilada filling. This will sweat out some of the moisture in the zucchini
3. Prepare the 8x8 baking dish by coating the bottom with a thin layer of enchilada sauce
4. In a frying pan, heat a couple tablespoons of olive oil. Add in diced yellow onion, minced garlic, and diced red bell pepper. If you choose to add in different veggies, do that now
5. Once the onion is translucent, add in the shredded chicken, chili powder, cumin, salt, oregano, and 2-3 tablespoons of enchilada sauce. Mix it all together until everything is combined
6. Pat the zucchini dry with paper towel and overlap 3 long slices side by side. Spoon a small amount of the enchilada mixture into the bottom of the zucchini trio and start to roll them up. Place each roll in the baking dish, seam side down so they stay together
7. Continue packing each roll into the dish until they are snug and no room is left. In this size dish, I usually get 8 rolls
8. Spoon more enchilada sauce over the rolls, along with grated cheese. Bake at 350F for 30-40 minutes until the cheese is bubbly and starting to brown

9. Let the enchiladas cool slightly before serving with sour cream, fresh cilantro or parsley, avocado slices, green onion, red onion, and salsa