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:

1/2 teaspoon apple cider vinegar

1 - 15 oz can tomato sauce

1 1/2 cups Go Veggie Cheddar Shreds

2 1/2 tablespoons chili powder

2 cups shredded, cooked chicken breast (about 1 pound chicken breast)

1 teaspoon cumin

3 cloves garlic, minced

2 teaspoons olive oil

1 teaspoon dried oregano

1 medium red bell pepper, chopped

1 cup refried beans (I like black bean)

1/4 teaspoon salt

Salt and pepper, to taste

1 cup fresh or frozen sweet corn

2 tablespoons tomato paste

1/2 cup water (or broth)

1 small white onion, diced

1 small white onion, finely diced

2-3 large zucchini, cut lengthwise into 1/8" thick slices

Equipment:

pot

oven

frying pan

aluminum foil

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:

Quickview
324k Calories
24g Protein
15g Total Fat
24g Carbs
30% Health Score
Limit These
Calories
324k
16%

Fat
15g
24%

  Saturated Fat
7g
45%

Carbohydrates
24g
8%

  Sugar
10g
12%

Cholesterol
64mg
22%

Sodium
1211mg
53%

Get Enough Of These
Protein
24g
50%

Vitamin C
54mg
66%

Vitamin A
2626IU
53%

Phosphorus
344mg
34%

Vitamin B6
0.68mg
34%

Vitamin B3
6mg
31%

Calcium
281mg
28%

Fiber
6g
27%

Potassium
917mg
26%

Manganese
0.5mg
25%

Selenium
17µg
25%

Vitamin B2
0.4mg
24%

Vitamin E
3mg
22%

Iron
3mg
20%

Magnesium
69mg
17%

Zinc
2mg
17%

Folate
62µg
16%

Vitamin K
15µg
15%

Vitamin B5
1mg
14%

Copper
0.27mg
13%

Vitamin B1
0.16mg
11%

Vitamin B12
0.37µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Chicken, Black Bean, Corn & Tomato Salad

Eating Well

Citrus Roasted Turkey Breast

Budget Gourmet Mom

The Easiest Peach-Raspberry Pie with Press-In Crust

Epicurious

Grilled Peaches with Mascarpone and Pistachios

Fifteen Spatulas

Japanese-style brown rice

BBC Good Food