Description
A delicious and healthy twist on traditional enchiladas using zucchini instead of tortillas, making for a satisfying dinner option.
Ingredients
Scale
- 2 Large Zucchini
- 1 TBS Olive Oil
- 1 Medium Onion, Chopped
- 1 lb Shredded Chicken
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 1/2 cup Red Enchilada Sauce
- 1 Cup 2% Shredded Mexican Cheese
- Sour Cream (or Greek Yogurt as a substitute) for topping
Instructions
- Preheat oven to 350°.
- In a large skillet heat oil. On medium heat, add onion, and season with garlic powder, cumin and chili powder when onion becomes a bit soft, about 3 minutes.
- Add shredded chicken and 1 cup of enchilada sauce and stir until combined.
- Meanwhile, you can either take the zucchini, cut in half and make ribbons with a vegetable peeler, or if you prefer you can spiralize them. The picture shown above is a combination of both.
- Place the zucchini in an oven-safe dish and top with enchilada mixture.
- Spoon remaining enchilada sauce over mixture and top with cheese.
- Bake until cheese melts, about 20 minutes.
- Garnish with sour cream or Greek yogurt.
Notes
- Feel free to adjust the spices according to your heat preference.
- For a vegetarian option, you can substitute the chicken with black beans or lentils.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg