Description
Savory Whole30 enchiladas using zucchini strips instead of tortillas for a guilt-free meal.
Ingredients
Scale
- 1 lb ground turkey or chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8 large zucchini or squash, sliced into thin strips
- 1 cup avocado or coconut oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the oil in a skillet over medium heat and add the onion and garlic; sauté until softened.
- Add the ground turkey or chicken, cooking until browned.
- Stir in the diced tomatoes, green chilies, chili powder, cumin, salt, and pepper; simmer for 10 minutes.
- Layer zucchini or squash strips in a baking dish, adding a portion of the meat mixture and rolling them up. Repeat until all filling is used.
- Pour any remaining sauce over the top and cover with foil.
- Bake for 25–30 minutes until everything is heated through.
- Garnish with fresh cilantro before serving.
Notes
For spicier enchiladas, add more chili powder or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Whole30 enchiladas, healthy dinner, zucchini recipe, low-carb meal