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If you love Mexican food, you’ll enjoy this low carb take on enchiladas.
Traditionally enchiladas use a range of high carb ingredients – corn tortillas, beans, potatoes and such – all of which can wreak havoc on blood sugar and A1c levels.
We use zucchini and stuff them with a delicious spicy, meaty sauce (you can use ground chicken, turkey or beef). And when you top them with cheese, you’re in for a tasty treat that you, your family and guests alike will really enjoy – we’ve tested it with family and friends and they love it!
Best of all, our low carb Chicken Enchilada Stuffed Zucchini’s will be friendly on your blood sugar levels.
We’ve included the cooking class below, which starts by making the Ground Chicken Bolognese Sauce (yes, learn two meals for one).
If you love this meal as much as we do, it will become part of your weekly meal plan – enjoy!
Cooking Class
You’ll be amazed at how easy this meal is to make. Inside our members site, we have many cooking classes like this.
Be sure to subscribe to our YouTube channel for future low carb diabetes friendly cooking classes.
Recipe
Low Carb Enchilada (Chicken Sauce)
Ingredients
- 2 serves ground chicken bolognese sauce - cooked as per recipe instructions
- 3 zucchini - seeds scooped out into "boats" (see video above)
- 2.5 oz shredded cheddar cheese
- Parchment (baking) paper
Spice mix
- 1/2 teaspoon ground cilantro/ coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder - or more if you like it hot
- salt and pepper - season to taste
Instructions
- Preheat oven to 400°F/ 200°C.
- Add the chicken bolognese to a pan along with the spice mix and simmer for 5 minutes to reheat and allow the spices and sauce to combine while you prepare the zucchini boats.
- Zucchini boats: Slice the zucchini’s in half lengthwise; then use a spoon to scoop out the seeds and hollow out the zucchini’s. See video above. Lay the zucchini boats out on a lined baking tray.
- Use a spoon to fill each boat with the ground chicken mixture. They do rock around a little but do your best to keep all the mixture loaded inside the boats.
- Top each one with shredded cheese, carefully placing it over the top of the chicken. It does have a tendency to fall off, so try to push it down into the ground chicken mixture, to make it stick.
- Bake for 20 minutes, or until golden brown.
- Once cooked, remove from the oven and they are ready to serve right away. They also work perfectly reheated in the oven (covered with foil) or the microwave for 1-2 minutes.
Notes
One serve is half the recipe. Though it’s super easy to eat more!
Kitchen Equipment
You don’t need any super special equipment to make this dish:
- a pot for the sauce
- a spoon to stir it
- a tray to put them on
- and away you go!
Please pin, tweet or share with your friends – they’ll love it too, diabetic or not!
Enjoy!
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Just a suggestion – a thin piece sliced off off the bottom of each zucchini boat, will give them a flat base. Recipe sounds delicious. Will be making. Sc Bendigo Vic.
Hi Shirley, if you’re using the bread just as a prop then I suppose that is a great idea. I would not recommend consuming the bread with your chicken enchilada as that will quickly raise the carb content of the meal. Alternatively, you could slice a thin layer off the back of the zucchini to help it lay flat or give one of the lower carb breads a try instead.
I think you misread my comment Emily. No mention of bread. Perhaps I should have said ‘slice a layer off the bottom’ instead of ‘a thin piece sliced off the bottom’. I am looking forward to making the recipe. I am sure we will enjoy. Kind regards. Sc
My apologies Shirley, I totally misread! Great suggestion!