Chicken Enchiladas (zucchini substitute)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 335.8
- Total Fat: 13.8 g
- Cholesterol: 124.7 mg
- Sodium: 706.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 44.4 g
View full nutritional breakdown of Chicken Enchiladas (zucchini substitute) calories by ingredient
Introduction
low carb version low carb versionNumber of Servings: 4
Ingredients
-
3 chicken breasts, cooked in crockpot (in 1 cup chicken broth) and shredded (yields 4 cups meat)
1 medium onion, chopped
1 T Coconut Oil
2 t chili powder
1 t cumin
2 cloves garlic
1 1/4 cup Red Enchilada Sauce
3 medium Zucchini, baby
2 cup shredded Tex Mex Cheese
Tips
Could use more sauce and I'll add more spice next time!
Directions
Preheat oven to 350 F.
Saute onion in oil until browned, add spices, salt to taste, shredded chicken and 1 cup of the sauce, and mix together.
Use vegetable peeler or mandolin to slice zucchini thinly lengthwise, layering strips to create "lasagna like" noodles.
Place chicken mixture on "noodles" and roll up.
Place on sides in two, non-stick, sprayed 8x8 casserole dishes.
Top with cheese and remaining enchilada sauce.
Bake for 20 min.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RABIES1965.
Saute onion in oil until browned, add spices, salt to taste, shredded chicken and 1 cup of the sauce, and mix together.
Use vegetable peeler or mandolin to slice zucchini thinly lengthwise, layering strips to create "lasagna like" noodles.
Place chicken mixture on "noodles" and roll up.
Place on sides in two, non-stick, sprayed 8x8 casserole dishes.
Top with cheese and remaining enchilada sauce.
Bake for 20 min.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RABIES1965.