Description
Delicious and low-carb enchiladas filled with your choice of protein and topped with cheddar cheese.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 6 large zucchini, sliced thin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté zucchini slices until tender with olive oil, garlic powder, onion powder, salt, and pepper.
- In a baking dish, layer zucchini, chicken, and enchilada sauce, then top with cheddar cheese.
- Bake for 20-25 minutes until cheese is bubbly.
- Serve hot and enjoy!
Notes
- You can substitute chicken with beef or turkey.
- For extra flavor, add some chopped cilantro or green onions on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg