Low Carb zucchini enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 cup, sliced Zucchini 24 oz Tyson boneless, skinless chicken breast 3.5 cup La Victoria Enchilada Sauce 1 large Onions, raw 6 clove Garlic 3 cup Kraft Shredded 2% Mexican Four Cheese blend
Note: The zucchini are sliced with a mandolin or a Y veggie peeler. They need to be in lengthwise strips. *Sprinkle with salt and set strips on paper towels for a minimum of 1 hour to remove some of the water*
Cook the chicken, onion, and garlic in the crock pot with the enchilada sauce and spices till chicken can be shredded. (thicken with cornstarch if desired.)
take 3 slices of zucchini, and lay them so they are layered a little. Spoon a little of the chicken/sauce mixture at one end, and roll. Place in a pan. Cover with cheese, and bake for 30 minutes.
Serving Size: makes 12 servings of 3-4 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MINAVONDHOOM.
Cook the chicken, onion, and garlic in the crock pot with the enchilada sauce and spices till chicken can be shredded. (thicken with cornstarch if desired.)
take 3 slices of zucchini, and lay them so they are layered a little. Spoon a little of the chicken/sauce mixture at one end, and roll. Place in a pan. Cover with cheese, and bake for 30 minutes.
Serving Size: makes 12 servings of 3-4 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MINAVONDHOOM.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 8.1 g
- Cholesterol: 47.5 mg
- Sodium: 728.2 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.8 g
- Protein: 20.9 g
Member Reviews