Lunch

Low Carb zucchini enchiladas is for Lunch.

Low Carb zucchini enchiladas takes 60 minutes to prepare.

Low Carb zucchini enchiladas takes 30 minutes to cook.

Low Carb zucchini enchiladas makes 12 servings.

The ingredients for Low Carb zucchini enchiladas are:

10 cup, sliced Zucchini
24 oz Tyson boneless, skinless chicken breast
3.5 cup La Victoria Enchilada Sauce
1 large Onions, raw
6 clove Garlic
3 cup Kraft Shredded 2% Mexican Four Cheese blend

Here is how you make Low Carb zucchini enchiladas:

Note: The zucchini are sliced with a mandolin or a Y veggie peeler. They need to be in lengthwise strips. *Sprinkle with salt and set strips on paper towels for a minimum of 1 hour to remove some of the water*Cook the chicken, onion, and garlic in the crock pot with the enchilada sauce and spices till chicken can be shredded. (thicken with cornstarch if desired.)take 3 slices of zucchini, and lay them so they are layered a little. Spoon a little of the chicken/sauce mixture at one end, and roll. Place in a pan. Cover with cheese, and bake for 30 minutes. Serving Size: makes 12 servings of 3-4 enchiladasNumber of Servings: 12Recipe submitted by SparkPeople user MINAVONDHOOM.

The nutritional information for Low Carb zucchini enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 204.2

• Total Fat: 8.1 g
• Cholesterol: 47.5 mg
• Sodium: 728.2 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.8 g
• Protein: 20.9 g