Low Carb Zucchini Enchiladas Recipe

Zucchini Enchiladas with Chicken {Low Carb} – …

WebJul 26, 2022 · Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to …

Rating: 4.8/5(13)
1. Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
2. In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
3. With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
4. Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.

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Low Carb Zucchini Enchiladas The Shortcut Kitchen

WebJul 7, 2022 · Preheat the oven to 350°F. In a small bowl, combine cheddar and Monterey jack cheese and set aside. Using a vegetable peeler or mandoline, thinly slice the …

Rating: 5/5(1)

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LowCarb Zucchini Enchiladas Allrecipes

WebFeb 19, 2020 · Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium heat. Saute onion until softened, …

Rating: 5/5(3)
1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.

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Low Carb Enchiladas with Zucchini WhitneyBond.com

WebMay 15, 2019 · Place half of the zucchini slices in a layer on the bottom of a 9″ x 13″ baking dish. Cook the ground beef. Add olive oil to a large skillet …

Rating: 4.5/5(6)
1. Preheat the oven to 350°F.
2. Add the olive oil to a large skillet over medium high heat.
3. Add the onion and bell pepper, saute for 4-5 minutes.
4. Add the ground beef and cook through.

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