Recipes

Low Carb Zucchini Skillet Enchiladas Recipe

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Atkins Low Carb Zucchini Skillet Enchiladas
9.7g
Net Atkins Count TM
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 31 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
31.5g

Protein

21.1g

Fat

4.6g

Fiber

415.9cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 Tbsp olive oil USDA
  • 1 cup fresh onion, mature, chopped FNDDS
  • 1 tsp fresh garlic FNDDS
  • 1 tsp ground cumin, 036800328228, organic Red Monkey
  • 1 tsp powder chili peppers USDA
  • 0 1/2 tsp table salt USDA
  • 2 1/2 cup rotisserie chicken, diced FNDDS
  • 1 3/4 cup red enchilada sauce FNDDS
  • 365 g fresh zucchini, with skin USDA
  • 2 cup mexican blend cheese FNDDS
  • 0 1/4 cup fresh cilantro FNDDS
  • 1 ea fresh avocado USDA

DIRECTIONS

Ingredient note: You will need about 2 large zucchinis to get 45 zucchini ribbons (about 365 g) to use in this recipe. Note that you will have the center, seedy part of the zucchini left over for another purpose.


  1. Heat oven to 350°F.
  2. In a large oven safe sauté pan, warm oil over medium heat. Add chopped onion and sauté, stirring regularly, until translucent, about 3 minutes. Add minced or pressed garlic and continue to sauté until fragrant, about 30 seconds. Sprinkle with chili powder, cumin, and salt and continue to sauté, stirring to evenly combine until fragrant, about 1 minute more. Remove from heat, mix in shredded chicken and ¼ cup enchilada sauce until evenly coated and distributed. Scrape into a bowl and set aside.
  3. Use a Y-peeler to cut 45 ribbons from the zucchini. Use ribbons from the exterior portions of the zucchini that do not include too much of the seedy center which will not hold together well for this recipe.
  4. Pour 1 cup enchilada sauce into the bottom of the sauté pan used in step 1. 
  5. On a cutting board arrange 3 zucchini ribbons overlapping lengthwise forming a roughly 2-inch wide rectangle that is the length of the zucchini ribbons. Arrange 2 scant tablespoons shredded cheese (12 g) toward one end, top with about 2 tablespoons chicken mixture (about 30g), roll the zucchini starting from the filled end, and gently place the zucchini roll seam side down in the skillet. Repeat, creating 15 zucchini enchilada rolls filling the skillet. Top with ½ cup enchilada sauce and sprinkle with remaining cheese.
  6. Bake until cheese is melted and sauce is bubbling, 25-30 minutes. Top with cilantro leaves and sliced avocado. Each serving is 3 zucchini enchiladas with about ¼ cup sauce and an even amount of cilantro and avocado.                                                                                                                         

Cooking Tip

Zucchini ribbons are a muti-purpose low carb cooking hack that can be used in place of noodles, tortillas, and so much more. There are multiple options for creating zucchini ribbons, and we have found that using a Y-peeler is one of the easier methods. For this recipe, you may want to start by slicing the zucchini in half lengthwise so you have a flat surface of zucchini to rest on the cutting board while you use the peeler to create zucchini ribbons. Use the ribbons with minimal seeds, as they will hold together better once rolled up and baked. Another reason to use a Y-peeler is that very thin ribbons are needed in order for the zucchini to soften while baking.