Keto Cheese Enchiladas

Transform your weeknight dinner with these delectable Keto Cheese Enchiladas—a low-carb twist on a classic favorite. Instead of tortillas, this recipe uses thinly sliced zucchini to create tender, veggie-packed "wraps" that are both gluten-free and keto-friendly. Filled with a bold and smoky homemade enchilada sauce infused with chili powder, cumin, and tomato paste, each roll is then generously layered with melted cheddar and mozzarella cheeses for ultimate gooeyness. Baked to golden perfection and topped with a dollop of sour cream and fresh cilantro, this dish is a flavorful, satisfying option for those following a ketogenic lifestyle. Ready in under an hour, these enchiladas are perfect for meal prepping or impressing at the dinner table!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces large zucchinis
• 2 tablespoons olive oil
• 1 piece, diced large onion
• 2 pieces, minced garlic cloves
• 1 piece, diced red bell pepper
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup sour cream
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a vegetable peeler, slice the zucchinis lengthwise into thin strips.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Step 5

Stir in the tomato paste, chili powder, and cumin, cooking for another minute to toast the spices.

Step 6

Pour in the chicken broth, then season with salt and black pepper. Stir to combine. Let the mixture simmer for about 5 minutes until slightly thickened.

Step 7

Spread a thin layer of the sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

Step 8

Lay out 3-4 zucchini strips, slightly overlapping, to create a flat surface similar to a tortilla. Repeat this process to make enough layers for all your enchiladas.

Step 9

Spoon 2 tablespoons of the sauce onto each set of zucchini strips, sprinkle with cheddar and mozzarella cheeses, then roll them up tightly.

Step 10

Place the rolled enchiladas seam-side down in the prepared baking dish.

Step 11

Pour the remaining sauce over the enchiladas, then sprinkle with the remaining cheeses.

Step 12

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.

Step 13

Remove from the oven and let cool for a few minutes.

Step 14

Serve topped with sour cream and fresh cilantro.

Nutrition Facts

Serving size	(2246.4g)

Amount per serving	% Daily Value*
Calories	2117.1

Total Fat 152.7g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 380.0mg	0%
Sodium 4232.0mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 53.3g
Protein 111.9g	0%

Vitamin D 0IU	0%
Calcium 2890.2mg	0%
Iron 9.6mg	0%
Potassium 4258.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 20.4%

Carbs: 17.0%