Description
Delicious low carb enchiladas made with zucchini instead of tortillas and filled with seasoned chicken.
Ingredients
Scale
- 2 large zucchinis
- 1 pound cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise and scoop out the insides to create a hollow shell.
- In a bowl, mix shredded chicken with enchilada sauce, cumin, garlic powder, onion powder, salt, and pepper.
- Fill each zucchini half with the chicken mixture.
- Place the filled zucchinis in a baking dish and sprinkle shredded cheese on top.
- Drizzle olive oil over the top.
- Bake for 25-30 minutes, until cheese is bubbly and zucchini is tender.
Notes
- Serve with avocado and sour cream for added flavor.
- These can be made ahead and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg