4.8 from 45 votes
Zucchini Enchiladas
Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce and covered with cheese! A dinner that doesn't taste low carb!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
servings
Calories:
548 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 4 medium zucchini
- salt to taste
- black pepper to taste
for the enchilada sauce-
- 2 tablespoons vegetable or canola oil
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 3 heaping tablespoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
for the filling-
- 3 cups cheddar cheese grated and divided
- 4 oz. cream cheese low fat
- 1 1/2 cups chicken cooked and cubed
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1/4 cup chicken stock
top with:
- cilantro if desired
- sour cream if desired
Instructions
- Preheat oven to 400 degrees. Lightly spray 9x13 glass dish with non stick cooking spray and set aside.
- Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake for 30 minutes.
- Meanwhile, make the enchilada sauce. Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down 1 minute before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer 5 minutes. Reduce heat to low.
- For the filling, stir 1 1/2 cups grated cheddar cheese together with cream cheese, chicken, cumin, salt and pepper and chicken stock until moist and all ingredients are equally distributed.
- Once zucchini boats are done baking and are tender, divide filling into each zucchini. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Bake another 10 minutes until warmed through and broil the last 2 minutes to brown the tops. Remove from the oven, cool 5 minutes and serve.
Cup of Yum
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
19g
(6%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Cholesterol
123mg
(41%)
Sodium
1190mg
(50%)
Potassium
884mg
(19%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2025IU
(41%)
Vitamin C
36.4mg
(40%)
Calcium
693mg
(69%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 123mg | 41% |
| Sodium | 1190mg | 50% |
| Potassium | 884mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2025IU | 41% |
| Vitamin C | 36.4mg | 40% |
| Calcium | 693mg | 69% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.