Low Carb Queso Fresco Enchiladas

Indulge in the comforting flavors of Mexican cuisine while staying true to your low-carb lifestyle with these irresistible Low Carb Queso Fresco Enchiladas. This dish swaps traditional tortillas for thin strips of zucchini, creating a light yet satisfying alternative that’s brimming with flavor. Creamy queso fresco and fresh cilantro make up a rich, savory filling, while the homemade tomato-chili sauce adds a zesty, homemade touch. Baked to tender perfection in just 20 minutes, this recipe is a weeknight-friendly favorite that’s also gluten-free and keto-friendly. Perfect for meal prep or serving a nourishing dinner for four, these enchiladas are a vibrant, wholesome twist on a classic comfort food.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Zucchini
• 300 grams Queso fresco
• 2 tablespoons Olive oil
• 0.5 cup Chopped onion
• 2 large Garlic cloves, minced
• 1.5 cups Chopped tomatoes
• 1 teaspoon Red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh cilantro

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Use a mandoline or vegetable peeler to slice the zucchini lengthwise into thin strips. These will be used as the 'tortilla' for your enchiladas.

Step 3

In a medium bowl, crumble the queso fresco and mix in 1 tablespoon of chopped cilantro. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a pan over medium heat, add the chopped onion and cook until translucent, about 4 minutes.

Step 5

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 6

Add chopped tomatoes, red chili powder, ground cumin, salt, and black pepper to the pan. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a sauce.

Step 7

Spread a layer of the tomato sauce at the bottom of a baking dish.

Step 8

Take 3-4 zucchini strips and lay them in a row to create a wide 'tortilla'. Place a heaping tablespoon of queso fresco mixture on one end and gently roll up the zucchini strip to enclose the filling.

Step 9

Place the rolled zucchini in the baking dish seam side down.

Step 10

Repeat the process with the remaining zucchini and cheese mixture.

Step 11

Spoon the remaining tomato sauce over the rolled zucchini enchiladas.

Step 12

Bake in the preheated oven for 20 minutes, until the zucchini is tender.

Step 13

Remove from oven and let cool slightly before serving.

Step 14

Garnish with remaining chopped cilantro before serving.

Nutrition Facts

Serving size	(1696.1g)

Amount per serving	% Daily Value*
Calories	1581.7

Total Fat 96.3g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 54mg	0%
Sodium 13505.1mg	0%
Total Carbohydrate 111.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 81.3g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 1366.6mg	0%
Iron 6.9mg	0%
Potassium 3201.8mg	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: 53.2%

Protein: 19.5%

Carbs: 27.3%