Low Carb Chicken Zucchini Enchilada Bake

The recipe Low Carb Chicken Zucchini Enchilada Bake is ready in about 45 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. One serving contains 324 calories, 25g of protein, and 15g of fat. For $1.73 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. 140 people found this recipe to be tasty and satisfying. It works well as an affordable main course. If you have tomato paste, salt and pepper, chili powder, and a few other ingredients on hand, you can make it. It is brought to you by Ambitious Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Low-Carb Zucchini Enchilada Roll Ups, Green Chicken Enchilada Cauliflower Casserole – Low Carb, and Green Chicken Enchilada Cauliflower Casserole – Low Carb are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a medium pot over medium high heat. Add in onions and garlic and saut for 5 minutes or until onions become translucent. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups. Preheat oven to 350 degrees F. Add 1/2 cup enchilada sauce to the bottom of a 9x9 inch pan coated with nonstick cooking spray. Place zucchini slices evenly over sauce to cover and create a single layer. Next spread half of the refried beans (you may need to warm them to help spread), half of the shredded chicken, half of the corn, half the onion and half the pepper, and 1/2 cup cheese. Repeat layers again, starting with half of the enchilada sauce, zucchini slices, refried beans, chicken, corn, onion, red pepper and 1/2 cup cheese. Top with any remaining enchilada sauce, then finishing with 1/2 cup cheese. Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired! Serves 6.

 

Step by step:

1. Heat oil in a medium pot over medium high heat.

2. Add in onions and garlic and saut for 5 minutes or until onions become translucent.

3. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.

4. Preheat oven to 350 degrees F.

5. Add 1/2 cup enchilada sauce to the bottom of a 9x9 inch pan coated with nonstick cooking spray.

6. Place zucchini slices evenly over sauce to cover and create a single layer. Next spread half of the refried beans (you may need to warm them to help spread), half of the shredded chicken, half of the corn, half the onion and half the pepper, and 1/2 cup cheese. Repeat layers again, starting with half of the enchilada sauce, zucchini slices, refried beans, chicken, corn, onion, red pepper and 1/2 cup cheese. Top with any remaining enchilada sauce, then finishing with 1/2 cup cheese.

7. Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired!

8. Serves 6.

Nutrition Information:

covered percent of daily need