Name: Low-Carb Zucchini Enchiladas
Prep time: 35 min
Cook time: 35 min
Total time: 75 min
Yield: 1
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; kosher salt and ground black pepper to taste; 1 tablespoon ancho chile powder; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon sea salt; 2 pounds cooked chicken breasts, shredded; 1.5 cups red enchilada sauce, divided; 2 cups shredded sharp Cheddar cheese, divided; 4 green onions, green and white parts chopped and separated; 0.25 cup chopped fresh cilantro; 4 large zucchini, thinly sliced lengthwise; 0.5 cup queso fresco, or more to taste; 0.25 cup sour cream; 2 tablespoons chopped fresh cilantro, or to taste

Low-Carb Zucchini Enchiladas

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Prep Time:
35 minutes

Cook Time:
35 minutes

Total Time:
75 minutes

Ancho zucchini enchiladas: smoky, spicy, and waistline-friendly.

Ingredients:

1 large onion, chopped
kosher salt and ground black pepper to taste
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 teaspoon sea salt
2 pounds cooked chicken breasts, shredded
1.5 cups red enchilada sauce, divided
2 cups shredded sharp Cheddar cheese, divided
4 green onions, green and white parts chopped and separated
0.25 cup chopped fresh cilantro
4 large zucchini, thinly sliced lengthwise
0.5 cup queso fresco, or more to taste
0.25 cup sour cream
2 tablespoons chopped fresh cilantro, or to taste

Instructions:

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat olive oil and saute onion until soft, about 5 minutes. Season with salt and pepper, then mix in chile powder, garlic, cumin, and sea salt. Add chicken and 1 cup of enchilada sauce, stir well and take skillet off the heat. Allow the chicken mixture to cool down a bit before serving.
Incorporate 1 cup of sharp Cheddar cheese, white sections of green onions, and 1/4 cup of fresh cilantro into the seasoned chicken. Spread 1/4 cup of zesty enchilada sauce at the base of a 9x11-inch baking dish.
Lay out 3 slices of zucchini overlapping each other. Add a small mound of the chicken mixture on top. Roll up and arrange in the baking dish. Repeat with the rest of the zucchini slices and chicken mixture. Drizzle the remaining 1/4 cup sauce over the zucchini rolls. Finally, sprinkle the remaining 1 cup Cheddar cheese and queso fresco on top.
Bake until cheese is melted, around 30 minutes in a preheated oven. Top with green onion, sour cream, and 2 tablespoons of cilantro.

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