Low Carb Zucchini Skillet Enchiladas
9.7g
Net Carbs
31.5g
Protein
21.1g
Fat
4.6g
Fiber
415
Calories
Cooking tip: Zucchini ribbons are a muti-purpose low carb cooking hack that can be used in place of noodles, tortillas, and so much more. There are multiple options for creating zucchini ribbons, and we have found that using a Y-peeler is one of the easier methods. For this recipe, you may want to start by slicing the zucchini in half lengthwise so you have a flat surface of zucchini to rest on the cutting board while you use the peeler to create zucchini ribbons. Use the ribbons with minimal seeds, as they will hold together better once rolled up and baked. Another reason to use a Y-peeler is that very thin ribbons are needed in order for the zucchini to soften while baking.
Ingredients:
- 2 1/2 cups rotisserie chicken, diced FNDDS
- 1 tablespoon olive oil USDA
- 1/2 teaspoon table salt USDA
- 1 cup fresh onion, mature, chopped FNDDS
- 1 3/4 cups red enchilada sauce FNDDS
- 2 cups mexican blend cheese FNDDS
- 1 teaspoon fresh garlic FNDDS
- 1 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1 teaspoon powder chili peppers USDA
- 365 grams fresh zucchini, with skin USDA
- 1/4 cup fresh cilantro FNDDS
- 1 ea fresh avocado USDA
Directions:
Ingredient note: You will need about 2 large zucchinis to get 45 zucchini ribbons (about 365 g) to use in this recipe. Note that you will have the center, seedy part of the zucchini left over for another purpose.
- Heat oven to 350°F.
- In a large oven safe sauté pan, warm oil over medium heat. Add chopped onion and sauté, stirring regularly, until translucent, about 3 minutes. Add minced or pressed garlic and continue to sauté until fragrant, about 30 seconds. Sprinkle with chili powder, cumin, and salt and continue to sauté, stirring to evenly combine until fragrant, about 1 minute more. Remove from heat, mix in shredded chicken and ¼ cup enchilada sauce until evenly coated and distributed. Scrape into a bowl and set aside.
- Use a Y-peeler to cut 45 ribbons from the zucchini. Use ribbons from the exterior portions of the zucchini that do not include too much of the seedy center which will not hold together well for this recipe.
- Pour 1 cup enchilada sauce into the bottom of the sauté pan used in step 1.
- On a cutting board arrange 3 zucchini ribbons overlapping lengthwise forming a roughly 2-inch wide rectangle that is the length of the zucchini ribbons. Arrange 2 scant tablespoons shredded cheese (12 g) toward one end, top with about 2 tablespoons chicken mixture (about 30g), roll the zucchini starting from the filled end, and gently place the zucchini roll seam side down in the skillet. Repeat, creating 15 zucchini enchilada rolls filling the skillet. Top with ½ cup enchilada sauce and sprinkle with remaining cheese.
- Bake until cheese is melted and sauce is bubbling, 25-30 minutes. Top with cilantro leaves and sliced avocado. Each serving is 3 zucchini enchiladas with about ¼ cup sauce and an even amount of cilantro and avocado.
