Zucchini Enchiladas Recipe, No Starchy CarbsJune 25, 2021
Zucchini is a calorie-slashing ninja. With the summer weather, zucchini is easy to either grow or pick up at your favorite farmer's market. You can use zucchini for lots of things...A decadent pasta dish? Zucchini noodles attack! Carb-heavy enchiladas? Zucchini will crush ‘em all! In this Zucchini Enchiladas Recipe, we swapped out tortillas for thin slices of zucchini, and the results are unimaginably good. Bonus: Only FIVE main ingredients!
Zucchini Enchiladas Recipe
Recipe by: Lisa Lillien (a.k.a. Hungry Girl)
Makes 2 Servings
Prep: 20 minutes, Cook: 45 minutes; Total: 1 hour, 5 minutes
- One 6-oz. raw boneless skinless chicken breast cutlet
- 2 medium-large zucchini (about 1 lb.)
- 1/2 cup red enchilada sauce
- 2 tbsp. light/reduced-fat cream cheese
- 1/3 cup shredded reduced-fat Mexican-blend cheese
- Seasonings: chili powder, ground cumin
- Optional toppings: light sour cream, sliced black olives, chopped fresh cilantro
- Preheat oven to 375 degrees. Spray an 8” X 8” baking pan with nonstick spray. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
- Place chicken on the center of the foil, and sprinkle with 1/4 tsp. each chili powder and cumin. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 25 minutes, or until chicken is cooked through.
- Meanwhile, slice off the zucchini ends. Cut four 1/8-inch-thick slices lengthwise from the center of each zucchini, for a total of 8 slices. (Reserve remaining zucchini for another time.) Lay 4 slices on a microwave-safe plate, and cover with a damp paper towel. Microwave for 2 minutes, or until mostly softened. Thoroughly blot dry. Repeat with the remaining 4 slices.
- In a small bowl, mix 1/4 cup enchilada sauce with cream cheese until mostly smooth and uniform.
- Cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium-large bowl, and shred with two forks. Add cream cheese mixture, and stir to coat.
- Lay 2 zucchini slices vertically on a dry surface, slightly overlapping to form a rectangle. Spoon 1/4th of the chicken mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up slices over the filling, and place in the baking pan, seam side down. If needed, secure with toothpicks.
- Repeat to make 3 more enchiladas. Top with remaining 1/4 cup enchilada sauce. Bake until hot and bubbly, about 15 minutes.
- Sprinkle with shredded cheese. Bake until melted, about 3 minutes.
Calories 221; Carbohydrates 7.5 grams; Fat 9.5 grams; Protein 26 grams
Check out more recipes from Hungry Girl on ObesityHelp!
ABOUT THE AUTHORLisa Lillien (a.k.a. Hungry Girl) is the creator of the Hungry Girl brand. She is the founder of www.Hungry-Girl.com, the free daily email service that entertains and informs hungry people everywhere. More than 1,000,000 fans eagerly wait for Hungry Girl’s recipes, food finds, and tips & tricks each weekday.
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|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|