Low-Carb Chicken Zucchini Enchilada Recipe | Yummly

Low-carb Chicken Zucchini Enchilada

PRIMAVERA KITCHEN(2)
greg pickett: "turned out very tast. easy to make as well" Read More
13Ingredients
50Minutes
180Calories
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Ingredients

US|METRIC
  • 1 tablespoon extra virgin olive oil
  • 1 onion (large, chopped)
  • salt (to taste)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3 cups chicken (Shredded)
  • 1 1/3 cups red enchilada sauce (divided)
  • 4 zucchini (large, sliced with a mandolin or peeler)
  • 1 cup monterey jack (shredded)
  • 1 cup shredded cheddar
  • sour cream (for drizzling)
  • cilantro leaves (Fresh, for garnish)
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    NutritionView More

    180Calories
    Sodium19% DV460mg
    Fat14% DV9g
    Protein33% DV17g
    Carbs2% DV6g
    Fiber8% DV2g
    Calories180Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol55mg18%
    Sodium460mg19%
    Potassium350mg10%
    Protein17g33%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A15%
    Vitamin C20%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    greg pickett a year ago
    turned out very tast. easy to make as well
    Laura P. 2 years ago
    Very good! Made about 20 little enchiladas by the time I used all the filling. I filled up a 9 by 13 casserole dish. I added black olives and lettuce to the top along with the cilantro and sour cream. Yummy!

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