Whether you're flush with garden zucchini or you're trying to lower carbs a tad, we have the perfect recipe for both goals that tastes absolutely DELICIOUS.
This amazing zucchini enchilada recipe uses thin slices of zucchini instead of flour tortillas to wrap the chicken. Smothered with melted Mexican cheese and spicy enchilada sauce, you'll barely notice the difference!
Looking for an after-dinner treat? Definitely try our Easy Fruit Sorbet recipe! Be sure to watch our Recipe Index and Facebook page for more recipes!
Need help devising your perfect meal or menu plan? Reach out to our nutrition team by emailing nutrition@crossfitfringe.com or scheduling a FREE No Snack Intro today!
Swap the tortillas for thinly sliced zucchini, and try this carb-friendly, veggie-PACKED Zucchini Enchiladas. Filled with whatever protein you prefer, they are sure to impress!
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups of favorite enchilada filling (chicken, beef, beans)
1 1/3 cups enchilada sauce (to desired spice level)
4 zucchinis (thinly sliced lengthwise)
1 cup shredded Mexican cheese
Greek yogurt (optional, for drizzling)
Fresh cilantro (optional, for garnish)
Prep: 10 minutes | Cook Time: 13 minutes (Instant Pot), 4-8 hours (Slow Cooker) | Total: 23 minutes (Instant Pot) or 4-8 hours (Slow Cooker)
Yield: Makes 4-6 servings.
Nutrition Information: Serving (1 enchilada - based on 6 servings): Calories 318; Total Fat: 18g; Carbohydrates: 10g; Protein: 28g
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