Low Carb Zucchini Enchiladas Recipes

LOW-CARB CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, chili powder, cumin, coriander, and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center, about 30 minutes. Remove chicken from the broth and cool until easily handled, about 10 minutes.
• While chicken is cooling, continue boiling broth until reduced to about 3 cups.
• Heat olive oil in a skillet over medium heat. Saute green bell pepper, onion, and garlic until tender, about 5 minutes. Stir in tomatoes and cook until heated through.
• Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer, stirring often, until sauce is the consistency of a thin gravy, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

ZUCCHINI ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
• Prepare the zucchini.
• If you have a kitchen aid stand mixer and the super veggie tool, use that to make your "tortillas".
• Otherwise, use a vegetable slicer to slice long thin strips of zucchini. Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes.
• Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.
• Transfer vegetables to a bowl and stir in chicken.
• Add sour cream and 1/2 cup of the cheese and stir to combine.
• To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.
• Top with enchilada sauce, and sprinkle with remaining cheese.
• Bake for 20 minutes, until the cheese is melted and the dish is heated through.

KETO ENCHILADAS

Steps:

• Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
• Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
• Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
• Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
• Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

LOW-CARB ZUCCHINI ENCHILADAS

Steps:

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

VEGAN "CHICKEN" ZUCCHINI ENCHILADAS

Steps:

• Rinse and squeeze the jackfruit chunks. Then, trim off the hard bits and only keep the stringy parts.
• Next, finely chop the shallot and peppers.
• For the enchilada sauce, mix passata with cayenne pepper, smoked paprika, chilli powder, cumin, and hot sauce sauce in a bowl.
• For the filling, sizzle the shallots and garlic with oil in a skillet. Then, add jackfruit, peppers, a ladle of sauce, cilantro, lime juice, and cook for 10 minutes, mashing the jackfruit into shreds.
• For the zucchini wrap, peel the courgettes into thin, flat ribbons using a vegetable peeler.
• For each enchilada, stagger three zucchini slices lengthwise, and add one spoonful of filling at one end of the wrap.
• Then, roll the zucchini tightly around the filling and place it seam side down in a casserole dish.
• Top everything off with the remaining spicy sauce and vegan cheese if you're using it.
• Bake the zucchini enchiladas at 200°C (400°F) for 25-30 minutes and optionally garnish with fresh cilantro, a drizzle of hot sauce or vegan sour cream.

LOW CARB ENCHILADAS

Steps:

• Preheat oven to 400°F.
• Sautee onions and jalapenos together over medium heat until tender.
• Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
• Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
• Pour remaining sauce on top and remaining cheese.
• Bake for 20 minutes covered and then 5 minutes uncovered.