A healthy and low-carb alternative to traditional enchiladas, made with zucchini strips filled with a savory chicken and cheese mixture and baked in a flavorful enchilada sauce.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 91%

Nutrition

600 cal • 42g protein • 21g carbs • 39g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Easy] • [Dinner] • [Fusion] • [Under 45 Minutes]

Ingredients

• 2 cups cooked shredded chicken
• 1 onion, diced
• 1 red bell pepper, diced
• 1 diced jalapeno, diced
• 2 cups shredded Monterey Jack cheese, divided
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• Juice of 1 lime
• 1 cup red enchilada sauce
• 4 zucchini
• Cilantro, chopped, for garnish

Instructions Preview

1. In a large bowl, mix together chicken, oni…
2. With a vegetable peeler, shave the zucchin…
3. Preheat the oven to 400˚F (200˚C). Grease …

…and 4 more steps

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Recipe by: Julie Klink • From: Tasty