Low carb chicken zucchini enchilada bake with layers upon layers of creamy, flavorful goodness: Refried beans, cheese, chicken, zucchini and a homemade enchilada sauce!
Zucchini party should be a legit thing that people have. You get together with all your friends who have a zucchini surplus, make various zucchini recipes and walk aways with different delicious meals.
Low Carb Chicken Zucchini Enchilada Bake Recipe
Recipe type: Mexican, Dinner, Chicken, Protein, Low Carb, Gluten Free
Prep time:
Cook time:
Total time:
Nutrition Information
Recipe type: Mexican, Dinner, Chicken, Protein, Low Carb, Gluten Free
Prep time:
Cook time:
Total time:
Nutrition Information
Serving size: 1/6th of recipe
Calories: 207
Fat: 10.2g
Saturated fat: 4.2g
Carbohydrates: 25.6g
Sugar: 8.5g
Fiber: 6.2g
Protein: 27.7g
Calories: 207
Fat: 10.2g
Saturated fat: 4.2g
Carbohydrates: 25.6g
Sugar: 8.5g
Fiber: 6.2g
Protein: 27.7g
Ingredients
- Enchilada Sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 - 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the casserole:
- 2-3 large zucchini, cut lengthwise into 1/8" thick slices
- 2 cups shredded, cooked chicken breast (about 1 pound chicken breast)
- 1 small white onion, diced
- 1 medium red bell pepper, chopped
- 1 cup fresh or frozen sweet corn
- 1 cup refried beans (I like black bean)
- 1 1/2 cups Go Veggie Cheddar Shreds
Read More: Low Carb Chicken Zucchini Enchilada Bake
