Budget Bytes · by Jennie Alley★ 4.0 (1)
Zucchini Enchiladas
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 69%
CARBS 5G5% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 28G62% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas built with zucchini strips instead of tortillas, filled with chicken and Monterey Jack, and smothered in red sauce. A low-carb take on the classic.
mainmexicancasserolechicken🥧 baking dish🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 2 zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86)
- 2 cups shredded chicken (16 oz, $2.98*)
- 1 ½ cups enchilada sauce (divided, (16 oz.) $0.60**)
- 2 cups Monterey jack cheese (shredded and divided (16 oz.) $1.97)
- 2 green onions (sliced, $0.24)
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 69%
CARBS 5G5% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 28G62% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 939mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 573mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.