Well Plated · by Erin Clarke★ 4.8 (13)
Zucchini Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 19%
CARBS 17G45% OF CAL
3G FIBER3G OTHER11G TOTAL SUGAR
FAT 5G30% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini slices replace tortillas in this low-carb enchilada filled with chicken, corn, and topped with enchilada sauce and cheese. Lighter take on a classic.
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Nutrition & ingredients
Ingredients
serves 16- 1 tablespoon extra-virgin olive oil
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 1 medium poblano pepper or green bell pepper (diced)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 2 cloves garlic (minced)
- 2 cups cooked shredded chicken*
- 1 cup corn (either fresh cut from the cob, frozen and thawed, or canned)
- 1 cup grated sharp cheddar cheese (divided (about 4 ounces))
- 1/3 cup nonfat plain Greek yogurt
- 1 can green or red enchilada sauce (divided (15 ounces) )
- 4 large zucchini
- Chopped fresh cilantro
- Nonfat plain Greek yogurt
- Diced cherry tomatoes
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 19%
CARBS 17G45% OF CAL
3G FIBER3G OTHER11G TOTAL SUGAR
FAT 5G30% OF CAL
2G SAT3G 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
- 25m
- Cook
- 30m
- Sodium
- 353mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 83mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.