Zucchini Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb keto-friendly enchilada using zucchini slices instead of tortillas, filled with shredded chicken and cheese. This quick 35-minute meal delivers traditional Mexican flavors in a grain-free form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 cloves garlic clove (minced)
- 2 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded chicken
- 1 ½ cup enchilada sauce (divided)
- 2-3 zucchinis (large)
- 2 cups shredded Mexican cheese blend (shredded)
- Cilantro, jalapenos, avocados (for serving)
At a glance
PER SERVING · TIME 35M
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
- 803mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 284mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 803MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.