“Going keto” doesn’t mean giving up Mexican – just no rice and beans!

Before I started my low-carb journey, I turned my nose up when it came to any squash.  Now Zucchini is my 2nd favorite vegetable since it’s so versatile – use it in a cake, layer it for a lasagna, and now Enchiladas.

This is just the beginning.  You already know my obsession with cheese – now I need to make an Italian version with Ricotta and Mozzarella!  😋

Tip: order a Mandoline Slicer & look for the least amount of sugar in your sauce.

Table of Contents

Ingredients

• 3 cups Shredded Cooked Chicken
• 2-3 Zucchini, sliced thin
• 1 small Onion, chopped
• 1 + 1/3 cup Enchilada Sauce
• 1 tablespoon Olive Oil
• Spices
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Oregano
  • 2 teaspoons Chili Powder
  • Salt
  • Pepper
• Jalapeno, optional

Directions

1. Preheat oven to 350 degrees.
2. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline slicer.
3. Heat oil in skillet and cook onions until soft.
4. Add spices to cooked onions, stir.
5. Add shredded chicken, stir.
6. Add 1 cup enchilada sauce, stir until all is well combined.
7. Assemble the enchiladas:
   1. Lay out 3-4 zucchini slices, overlapping.
   2. Scoop chicken mixture onto zucchini.
   3. Fold end over chicken mixture and roll.
8. Place assembled enchiladas into sprayed baking dish.
9. Pour remaining 1/3 cup enchilada sauce evenly.
10. Add cheese and garnish with pepper.
11.  Bake for 20 minutes.

Nutrition Facts

Carbs will vary based upon product selection.  Choose lowest possible enchilada sauce and you can omit the onion.

• Total Servings:  3
• Serving Size:  1
• Total Carbs:  17.4g
• Net Carbs:  13g
• Fat:  21.2g
• Protein:  30.6g

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks