low carb zucchini enchiladas

Author of this recipe: Ute Catrone

"Try these delicious low-carb zucchini enchiladas! A healthy, gluten-free twist on a classic, packed with flavor and perfect for keto diets."

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Ingredients

• 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**!

Steps

1. # How to Make Low-Carb Zucchini Enchiladas: A Step-by-Step Guide
3. 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.
5. ---
7. ### **Ingredients**
8. - **For the zucchini wraps:**
9. - 4 medium zucchinis
10. - 1 tsp salt (for drawing out moisture)
11. - 1 tbsp olive oil
13. - **For the filling:**
14. - 2 cups cooked shredded chicken (or ground beef/turkey for variation)
15. - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
16. - 1/2 cup diced onions
17. - 1/2 cup diced bell peppers
18. - 1 tsp cumin
19. - 1 tsp chili powder
20. - 1/2 tsp garlic powder
21. - Salt and pepper to taste
23. - **For the enchilada sauce:**
24. - 1 cup tomato sauce (sugar-free for low-carb)
25. - 1/2 cup chicken broth
26. - 1 tsp chili powder
27. - 1/2 tsp cumin
28. - 1/2 tsp garlic powder
30. - **For topping:**
31. - 1/2 cup shredded cheese
32. - Fresh cilantro (optional)
33. - Sliced jalapeños (optional)
35. ---
37. ### **Step-by-Step Instructions**
39. #### **1. Prepare the Zucchini Wraps**
40. 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).
41. 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.
43. #### **2. Make the Filling**
44. 1. In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sautéing until softened (about 3-4 minutes).
45. 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.
47. #### **3. Prepare the Enchilada Sauce**
48. 1. In a small saucepan, combine tomato sauce, chicken broth, chili powder, cumin, and garlic powder.
49. 2. Simmer over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
51. #### **4. Assemble the Enchiladas**
52. 1. Preheat your oven to 375°F (190°C).
53. 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.
54. 3. Place the rolled zucchini seam-side down in a baking dish. Repeat with the remaining zucchini slices and filling.
56. #### **5. Bake and Serve**
57. 1. Pour the enchilada sauce evenly over the rolled zucchini in the baking dish.
58. 2. Sprinkle the remaining shredded cheese on top.
59. 3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
60. 4. Garnish with fresh cilantro and jalapeños if desired. Serve warm and enjoy!
62. ---
64. ### **Tips for Success**
65. - **Low-Carb Substitutions:** Use sugar-free tomato sauce and check labels for hidden carbs in pre-shredded cheese.
66. - **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
67. - **Customization:** Add black olives, avocado, or sour cream for extra flavor.
69. ---
71. 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!
73. **Keywords:** low-carb zucchini enchiladas, keto enchiladas, gluten-free enchiladas, healthy enchilada recipe, zucchini wrap enchiladas, easy low-carb dinner.

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