Here’s a list of ingredients for **low-carb zucchini enchiladas**, optimized with SEO-friendly formatting and keywords to help you rank better:
- **Zucchini** (4 medium-sized, sliced thinly for "tortillas")
- **Cooked shredded chicken** (2 cups, or substitute with ground beef or turkey for a protein-packed option)
- **Low-carb enchilada sauce** (1.5 cups, look for sugar-free or make your own with tomato sauce, chili powder, and spices)
- **Shredded cheese** (1.5 cups, use a mix of cheddar and Monterey Jack for melty goodness)
- **Olive oil or avocado oil** (1 tbsp, for sautéing)
- **Diced onion** (1/2 cup, for added flavor)
- **Minced garlic** (2 cloves, for a savory kick)
- **Ground cumin** (1 tsp, for authentic Mexican flavor)
- **Chili powder** (1 tsp, for a smoky, spicy touch)
- **Salt and pepper** (to taste, for seasoning)
- **Fresh cilantro** (optional, for garnish)
- **Sour cream or Greek yogurt** (optional, for serving)
- **Diced avocado** (optional, for a creamy, healthy fat boost)
This **low-carb zucchini enchiladas recipe** is perfect for anyone following a **keto diet**, **gluten-free lifestyle**, or simply looking for a **healthy, low-carb dinner idea**. Enjoy this **easy, flavorful dish** packed with **zucchini nutrition** and **protein-rich ingredients**!
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Steps
# How to Make Low-Carb Zucchini Enchiladas: A Step-by-Step Guide
If you're looking for a healthy, low-carb twist on traditional enchiladas, zucchini enchiladas are the perfect choice. Packed with flavor and nutrients, this dish is keto-friendly, gluten-free, and easy to make. Follow these detailed steps to create delicious zucchini enchiladas that will satisfy your cravings without the guilt.
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- **For the enchilada sauce:**
- 1 cup tomato sauce (sugar-free for low-carb)
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- **For topping:**
- 1/2 cup shredded cheese
- Fresh cilantro (optional)
- Sliced jalapeños (optional)
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### **Step-by-Step Instructions**
#### **1. Prepare the Zucchini Wraps**
1. Wash and dry the zucchinis. Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin, even strips (about 1/8-inch thick).
2. Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle with salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat dry with a clean towel.
#### **2. Make the Filling**
1. In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sautéing until softened (about 3-4 minutes).
2. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
#### **3. Prepare the Enchilada Sauce**
1. In a small saucepan, combine tomato sauce, chicken broth, chili powder, cumin, and garlic powder.
2. Simmer over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
#### **4. Assemble the Enchiladas**
1. Preheat your oven to 375°F (190°C).
2. Lay a zucchini slice flat on a clean surface. Spoon 1-2 tablespoons of the chicken filling onto one end of the slice, then roll it up tightly.
3. Place the rolled zucchini seam-side down in a baking dish. Repeat with the remaining zucchini slices and filling.
#### **5. Bake and Serve**
1. Pour the enchilada sauce evenly over the rolled zucchini in the baking dish.
2. Sprinkle the remaining shredded cheese on top.
3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
4. Garnish with fresh cilantro and jalapeños if desired. Serve warm and enjoy!
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### **Tips for Success**
- **Low-Carb Substitutions:** Use sugar-free tomato sauce and check labels for hidden carbs in pre-shredded cheese.
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- **Customization:** Add black olives, avocado, or sour cream for extra flavor.
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This low-carb zucchini enchiladas recipe is a crowd-pleaser that fits perfectly into a keto or gluten-free lifestyle. With simple ingredients and easy steps, you can enjoy a healthier version of a classic comfort food. Try it today and share your results!