budgetbytes4.0
Zucchini Enchiladas
These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jennie Alley📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking dish
- ●casserole dish
📝 Preparation Steps
1
Preheat
2
Gather all ingredients and preheat your oven to 350°F.
3
Slice
4
Carefully slice zucchini thin lengthwise using a mandoline***. Each zucchini should yield 18 wide slices (36 total).
zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86)2
5
Mix
6
Meanwhile, in a large bowl, combine shredded chicken, ¼ cup enchilada sauce, ½ cup Monterey jack, and sliced green onions.
shredded chicken (16 oz, $2.98*)2 cups
7
Spread 1/2 cup of enchilada sauce on the bottom of the 9x13 casserole dish. Lay out 3 slices of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on the edge. Roll up and transfer to the baking dish seam-side down. Repeat with the remaining zucchini and chicken mixture
zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86)2shredded chicken (16 oz, $2.98*)2 cups
8
Top
9
Spread remaining enchilada sauce over zucchini and top with remaining Monterey jack cheese.
zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86)2Monterey jack cheese (shredded and divided (16 oz.) $1.97)2 cups
10
Bake in the preheated oven until the cheese is melted, about ⏱️ 20 minutes. Garnish with toppings of your choice, and enjoy!
Nutrition Facts
calories
262 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sodium Content
790 mg
protein Content
23 g
carbohydrate Content
9 g
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