Savor the flavors of Mexico with Keto Zucchini Enchiladas, a low-carb twist on a classic dish, featuring chicken, bell peppers, and spices rolled in zucchini strips and topped with gooey mozzarella.
Heat a skillet over medium heat and sauté the red onions until they smell nice around 1-2 minutes.
Add the chopped bell peppers and garlic, and cook until they soften, roughly 2-3 minutes.
Add the shredded chicken and the spices like chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2-3 more minutes until everything is mixed well and warm.
Mix the tomato sauce and some water in a separate bowl to make it slightly thinner.
Lay out a few zucchini strips on a flat surface so they overlap a little. Put some shredded chicken on top, then roll them up to make enchiladas. Put these in the baking dish with the seam side down.
Keep doing this until you've used all the zucchini strips and chicken.
Pour the thinned tomato puree over the enchiladas so they're partly covered.
Spread the shredded mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden and the zucchini is tender.
Sprinkle some fresh cilantro on top before serving.
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Nutrition
Nutrition Facts
Zucchini Enchiladas
Amount Per Serving
Calories 264Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 75mg25%
Sodium 269mg12%
Potassium 928mg27%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 8g9%
Protein 27g54%
Vitamin A 1192IU24%
Vitamin C 49mg59%
Calcium 199mg20%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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