Low Carb Enchiladas Verdes

Elevate your weeknight dinner game with these Low Carb Enchiladas Verdes—a flavorful twist on a Mexican classic! Featuring tender shredded chicken, a creamy blend of salsa verde and cream cheese, and thin slices of zucchini in place of traditional tortillas, this recipe is a deliciously light and gluten-free option for enchilada lovers. The zucchini rolls are baked to perfection in a tangy, cheesy sauce, making each bite irresistibly satisfying. Ready in under an hour, these enchiladas are perfect for busy families or anyone following a low carb or keto lifestyle. Topped with fresh cilantro and served with a zesty squeeze of lime, they’re as vibrant as they are nutritious.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large, boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 medium, thinly sliced lengthwise zucchini
• 1 cup sour cream
• 1.5 cups salsa verde
• 0.5 cup, softened cream cheese
• 1 cup, shredded Monterey Jack cheese
• 0.5 cup, chopped cilantro
• 3 chopped green onions
• 1 sliced into wedges for serving lime

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, black pepper, and garlic powder.

Step 3

Cook the chicken in the skillet until completely cooked through, about 6-7 minutes per side. Remove from the skillet and let it rest until cool enough to handle.

Step 4

While the chicken is cooling, prepare the zucchini slices. Use a mandoline slicer or a sharp knife to slice the zucchini lengthwise into 1/8-inch thick strips. Set aside.

Step 5

Shred the chicken using two forks or your fingers.

Step 6

In a large bowl, mix shredded chicken, sour cream, half of the salsa verde, cream cheese, green onions, and half of the chopped cilantro.

Step 7

Spoon about two tablespoons of the chicken mixture onto each zucchini slice, and roll it up tightly.

Step 8

Spread a small amount of salsa verde at the bottom of a baking dish.

Step 9

Place the zucchini rolls seam side down in the prepared baking dish. Repeat until all the chicken mixture is used up.

Step 10

Pour the remaining salsa verde over the zucchini enchiladas and sprinkle with the shredded Monterey Jack cheese.

Step 11

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

Step 12

Remove from the oven and let it cool slightly before serving.

Step 13

Garnish with the remaining cilantro and serve with lime wedges.

Nutrition Facts

Serving size	(2184.2g)

Amount per serving	% Daily Value*
Calories	2709.8

Total Fat 176.2g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 5.1g
Cholesterol 682.3mg	0%
Sodium 13050.5mg	0%
Total Carbohydrate 123.8g	0%
Dietary Fiber 15.5g	0%
Total Sugars 91.0g
Protein 179.6g	0%

Vitamin D 0IU	0%
Calcium 1558.1mg	0%
Iron 8.4mg	0%
Potassium 2949.2mg	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: 56.6%

Protein: 25.7%

Carbs: 17.7%