Zucchini Enchiladas

It's time for another tasty Mexican dinner recipe! This time we made delicious enchiladas. An enchilada is a traditional and popular Mexican recipe that consists of a tortilla with spicy filling, topped with tomato sauce and cheese.

The filled tortillas are often served with a tasty sauce, such as crème frache and guacamole. Incredibly easy to make and irresistibly delicious! Low-carb enchiladas For our low-carb version, we've slightly modified the traditional enchilada recipe.

For example, we replaced the tortillas with zucchini slices. As a result, the dish contains more vegetables and much less carbohydrates! In addition, the fresh taste of the zucchini combines well with the spicy taste of the filling. Furthermore, we have followed the traditional recipe as much as possible. The result is a super tasty and healthy Mexican dish!

Tips This recipe makes about 12 to 14 stuffed enchiladas. This is sufficient for 4 people. You can also make a fresh salad with it. It is also nice to serve the enchiladas with crème frache and guacamole. Zucchini enchiladas keep well in the fridge for a few days after cooking.

I hope you like it! Check out our other dinner recipes for more inspiration.

Ingredients

500 gr chicken breast

1 stock cube

1 onion

2 cloves of garlic

1 tbsp olive oil

1 to 2 tsp chili powder or to taste

1 tsp cumin powder

1 tsp paprika powder

salt and pepper to taste

300 gr passata (tomato sauce)

2 to 3 zucchini

85 gr spicy grated cheese

1 spring onion

125 gr crème frache

Preparation method

Preheat the oven to 175 degrees. Bring a pan of water to the boil and add the chicken breasts and the stock cube. Boil the chicken for about 12-15 minutes. Then remove the chicken from the pan and pull it apart with two forks to make pulled chicken.

Then cut an onion into small pieces and crush the garlic. Heat a tablespoon of olive oil in a frying pan and fry the onion and garlic in it. Then add the pulled chicken and herbs to the pan. Fry this briefly and finally add 2/3 of the tomato sauce to the pan.

Clean the courgettes and cut with a cheese slicer or mandoline into long strips (36 slices). Place 3 slices close together on a plate and spoon a little filling on the slices. Carefully roll up the 3 slices and place in a large baking dish. Repeat until you have formed 12 parcels or you have run out of slices and filling. Divide the remaining tomato sauce over the enchiladas and sprinkle with the spicy grated cheese.

Bake the enchiladas in the preheated oven for 15-20 minutes, until the cheese has melted. Divide the enchiladas among 4 plates (3 per plate), garnish with the spring onions and serve with crème frache. Enjoy your meal!

I hope you like it! Check out our other dinner recipes for more inspiration.

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