Flavorful Keto Enchiladas (Zucchini Wraps)

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Looking for a low-carb twist on a classic favorite? These Keto Enchiladas with zucchini wraps are the perfect solution! Not only do they satisfy your cravings, but they are also filled with flavor and nutrition. You won’t believe how easy it is to whip up this delightful dish that fits perfectly into your ketogenic lifestyle.

Imagine indulging in cheesy, hearty enchiladas without the guilt of traditional tortillas. With zucchini as the wrap, these Keto Enchiladas give you the satisfying texture and taste you love while keeping your carb count low. Perfect for meal prep or a weeknight dinner, these enchiladas will impress everyone at your table!

Easy and Flavorful Keto Enchiladas Recipe

Keto Enchiladas with zucchini wraps, cheese, and enchilada sauce garnished with cilantro.

These Keto Enchiladas feature tender zucchini wraps filled with seasoned meat, cheese, and topped with a rich enchilada sauce. The taste is a delightful combination of savory and cheesy, making them a hit among keto enthusiasts and anyone looking for a delicious meal.

Ingredients

  • 2 medium zucchinis, thinly sliced lengthwise
  • 1 lb ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup enchilada sauce (low-carb)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips and set aside.
  2. Cook the Meat: In a skillet over medium heat, sauté the onions and garlic until softened. Add the ground meat, chili powder, cumin, salt, and pepper. Cook until the meat is browned and cooked through. Drain excess fat if necessary.
  3. Assemble the Enchiladas: On a zucchini slice, place a spoonful of the meat mixture and some shredded cheese. Roll it up gently and place it seam-side down in a baking dish. Repeat with remaining zucchini and filling.
  4. Add Sauce and Cheese: Pour the enchilada sauce over the rolled zucchini enchiladas, making sure they are well-coated. Sprinkle the remaining cheese on top.
  5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve: Garnish with fresh cilantro if desired and enjoy your Keto Enchiladas!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 enchiladas
  • Calories: 320kcal
  • Fat: 20g
  • Protein: 25g
  • Carbohydrates: 6g

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