Low Carb Awesome Enchiladas L C F

Indulge in the bold flavors of **Low Carb Awesome Enchiladas L C F**, a guilt-free twist on the classic Mexican favorite. Instead of tortillas, thinly sliced zucchini creates a wholesome, low-carb base for these enchiladas, perfectly complementing the rich and spicy ground beef filling. Infused with chili powder, cumin, and smoked paprika, the seasoned beef is layered with a blend of cheddar and mozzarella cheeses for an irresistibly creamy finish. Topped with sugar-free tomato sauce and baked to bubbly perfection, this dish is a satisfying and keto-friendly dinner idea that's ready in under an hour. Garnish with fresh cilantro and a dollop of sour cream for a vibrant, zesty touch. Perfect for those seeking gluten-free, low-carb, and flavorful comfort food!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 500 grams Ground beef (85% lean)
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 240 milliliters Tomato sauce (sugar-free, if possible)
• 180 grams Shredded cheddar cheese
• 90 grams Shredded mozzarella cheese
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro leaves, chopped (optional)
• 4 tablespoons Sour cream (for garnishing)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips. You'll need about 3-4 strips per enchilada. Lightly salt the strips and set aside in a colander to remove excess moisture.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.

Step 4

Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

Step 5

Mix in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir until the beef is evenly coated with the spices.

Step 6

Once the beef is cooked, pour in half of the tomato sauce (120 milliliters). Stir well and let simmer for 2-3 minutes. Remove from heat and set aside.

Step 7

Pat the zucchini strips dry with paper towels. Lay 3-4 strips slightly overlapping on a flat surface to form a 'tortilla' base.

Step 8

Spoon about 2-3 tablespoons of the beef mixture onto one end of the zucchini 'tortilla.' Roll it up and place it seam-side down in a baking dish. Repeat with the remaining zucchini strips and beef mixture.

Step 9

Once all the enchiladas are rolled and placed in the baking dish, pour the remaining tomato sauce evenly over the top.

Step 10

Sprinkle the shredded cheddar and mozzarella cheeses evenly across the enchiladas.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden.

Step 12

Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream before serving. Enjoy!

Nutrition Facts

Serving size	(2004.0g)

Amount per serving	% Daily Value*
Calories	2668.3

Total Fat 180.4g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 623.1mg	0%
Sodium 12620.0mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 71.1g
Protein 167.7g	0%

Vitamin D 31.0IU	0%
Calcium 2257.6mg	0%
Iron 17.6mg	0%
Potassium 4059.6mg	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: 59.5%

Protein: 24.6%

Carbs: 15.9%