Name: Low Carb Enchilada (Chicken Sauce)
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
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; 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)

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Cooking Class
Recipe
Low Carb Enchilada (Chicken Sauce)+−
Kitchen Equipment

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

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Low Carb Enchilada (Chicken Sauce)

A delicious and nutritious low carb enchilada alternative, made with a ground chicken sauce and cooked to juicy perfection.

Prep Time7

Cook Time20

Total Time27

Servings:

Calories: 490kcal

Carbs: 15g

Net Carbs: 11g

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

US Customary – Metric

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.