Low-Carb Zucchini Enchiladas Tasty Recipes

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Low-Carb Zucchini Enchiladas

These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.

Ingredients :

• 1 tablespoon olive oil
• 1 large onion, chopped
• kosher salt and ground black pepper to taste
• 1 tablespoon ancho chile powder
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 2 pounds cooked chicken breasts, shredded
• 1 ½ cups red enchilada sauce, divided
• 2 cups shredded sharp Cheddar cheese, divided
• 4 green onions, green and white parts chopped and separated
• ¼ cup chopped fresh cilantro
• 4 larges zucchini, thinly sliced lengthwise
• ½ cup queso fresco, or more to taste
• ¼ cup sour cream (optional)
• 2 tablespoons chopped fresh cilantro, or to taste

Instructions :

Prep : 35M	Cook : 1 9x11-inch baking dishM	Ready in : 1H15M

Notes :

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