Low Carb zucchini enchiladas
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb zucchini enchiladas calories by ingredient
Introduction
Low carb enchiladas! Low carb enchiladas!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
Tips
the slicing of the zucchini takes the longest.
Directions
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.