Low-Carb Zucchini Enchiladas

These enchiladas have a smoky kick of ancho flavor and a lighter hit to the waistline, with zucchini slices replacing tortilla wraps.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 478 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.

Step 3

Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.

Step 4

Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.

Step 5

Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.