Chicken Stuffed Zucchini Enchiladas
Low Carbohydrate Chicken Enchiladas
I have to be honest, whether you follow a low carbohydrate diet plan or not, this Zucchini Stuffed Chicken Enchilada will be a big success.
Just filling chicken is worth making, we use leftovers to wrap lettuce, in salads or yeah - wrapped in tortillas. Because we have kids who certainly don't follow a low carbohydrate diet plan so making recipes like low-carbohydrate enchiladas makes everyone happy!
Our favorite bottle enchilada sauce from Trader Joe's is perfect for this recipe, but if you want to make it yourself, please do it! After testing several different shops buying brands, as usual, TJ is our favorite.
Chicken Stuffed Zucchini Enchiladas is a recipe for low carbohydrate enchiladas with chicken fillings
Fill Enchiladas
Getting chicken rotisserie from a shop makes this recipe possible even for busy workdays. But you also have options! Ground beef or pork will also be a perfect exchange in this enchilada recipe. Even ground chicken or turkey will be amazing, brown enough with onions and follow the recipe from there.
You can even make this vegetarian enchilada recipe using beans or refried beans (or both) then maybe add a few cubed peppers to add a little.
So using nuts in a kind of nixes fills the low carbohydrate portion of this enchilada recipe but still has a super delicious dinner. If you follow Weight Watchers, beans are on the list of free points so I can imagine this zucchini enchilada will be very low in value points.
Chicken Stuffed Zucchini Enchiladas have soft chicken contents and are given sauce and cheese
How to make Zucchini Enchiladas?
All you need to start is the right tool. The mandolin slicer is the best tool for making zucchini slices so thin that they are easily rolled around the contents of the chicken. Slices that are too thick will not be easily rolled and may break on you.
Preheat the oven to 375 degrees.
Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.
Next add on and cook for a minute longer.
Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stir into the chicken until it's melted.
Pour 1/2 cup of enchilada sauce into the chicken filling, stir and turn the heat off to cool slightly.
Slice the zucchini into very thin strips. The strips must be rollable, but not fall, have a little slices out to get the right size.
Add 1/2 cup of sauce to the bottom enchilada from 9 "x 13" baking dish, spreading to cover the bottom.
Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tables of chicken filling across the zucchini strips.
Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.
Top the enchiladas with the remaining 1/2 cup of enchilada sauce, followed by the cheese.
Bake for 20 minutes until the cheese is topped and the filling is armed through.
I have to be honest, whether you follow a low carbohydrate diet plan or not, this Zucchini Stuffed Chicken Enchilada will be a big success.
Just filling chicken is worth making, we use leftovers to wrap lettuce, in salads or yeah - wrapped in tortillas. Because we have kids who certainly don't follow a low carbohydrate diet plan so making recipes like low-carbohydrate enchiladas makes everyone happy!
Our favorite bottle enchilada sauce from Trader Joe's is perfect for this recipe, but if you want to make it yourself, please do it! After testing several different shops buying brands, as usual, TJ is our favorite.
Chicken Stuffed Zucchini Enchiladas is a recipe for low carbohydrate enchiladas with chicken fillings
Fill Enchiladas
Getting chicken rotisserie from a shop makes this recipe possible even for busy workdays. But you also have options! Ground beef or pork will also be a perfect exchange in this enchilada recipe. Even ground chicken or turkey will be amazing, brown enough with onions and follow the recipe from there.
You can even make this vegetarian enchilada recipe using beans or refried beans (or both) then maybe add a few cubed peppers to add a little.
So using nuts in a kind of nixes fills the low carbohydrate portion of this enchilada recipe but still has a super delicious dinner. If you follow Weight Watchers, beans are on the list of free points so I can imagine this zucchini enchilada will be very low in value points.
Chicken Stuffed Zucchini Enchiladas have soft chicken contents and are given sauce and cheese
How to make Zucchini Enchiladas?
All you need to start is the right tool. The mandolin slicer is the best tool for making zucchini slices so thin that they are easily rolled around the contents of the chicken. Slices that are too thick will not be easily rolled and may break on you.
Ingredients
- 4 medium zucchini, trimmed and sliced in half lengthwise (you will need 45 slices of zucchini to make 15 enchiladas)
- 2 tablespoons of olive oil
- 3/4 cup onion chopped
- 2-3 cloves garlic
- 3 cups cooked chicken, cubed or shredded
- 4 ounces of cream cheese
- 1 teaspoon kosher salt
- 2 cumin teaspoons
- 2 cumin teaspoons
- 2 teaspoons chili powder
- 1 1/2 cups enchilada sauce, divided
- 1 1/2 cups shredded cheddar cheese
- Get Ingredients Powered by Chicory
Instructions
Preheat the oven to 375 degrees.
Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.
Next add on and cook for a minute longer.
Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stir into the chicken until it's melted.
Pour 1/2 cup of enchilada sauce into the chicken filling, stir and turn the heat off to cool slightly.
Slice the zucchini into very thin strips. The strips must be rollable, but not fall, have a little slices out to get the right size.
Add 1/2 cup of sauce to the bottom enchilada from 9 "x 13" baking dish, spreading to cover the bottom.
Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tables of chicken filling across the zucchini strips.
Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.
Top the enchiladas with the remaining 1/2 cup of enchilada sauce, followed by the cheese.
Bake for 20 minutes until the cheese is topped and the filling is armed through.
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