Description
A delicious, low-carb, and keto-friendly take on classic enchiladas using thinly sliced zucchini as a tortilla substitute.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
- 1 lb ground chicken or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1–2 diced jalapeños for heat
- 1 1/2 cups enchilada sauce (low-sugar or homemade recommended)
- 1 cup shredded cheese (cheddar and Monterey Jack blend recommended)
- Fresh cilantro, chopped
- Dollop of sour cream or Greek yogurt (optional)
- Thinly sliced avocado (optional)
Instructions
- Wash the zucchinis thoroughly, then slice them lengthwise into thin strips about 1/8-inch thick. Pat the slices dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until fragrant. Add ground chicken or turkey and cook until fully browned. Season with cumin, chili powder, smoked paprika, salt, and pepper. Add diced jalapeños if desired.
- Lay out a zucchini slice on a flat surface and spoon a small amount of the cooked filling near one end. Roll the zucchini slice around the filling and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled zucchini enchiladas. Sprinkle the shredded cheese generously on top.
- Preheat the oven to 375°F (190°C). Bake the assembled enchiladas for 20–25 minutes, or until the cheese is melted and lightly browned.
- Let the baked enchiladas rest for 5 minutes. Garnish with fresh cilantro, sour cream or Greek yogurt, and sliced avocado. Serve warm.
Notes
- This recipe is suitable for various dietary preferences.
- Adjust spice levels with jalapeños according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg