Enchiladas are my personal favorite dish when I head to a Mexican restaurant. Whoever invented them will forever be a friend and hero of mine. Now that I am watching what I eat however, tortillas are less friendly. That is where this recipe comes to save the day- delivering that same amazing enchilada flavor with less carbs from the tortilla. This dish can be made two ways, and i’ll go over both options below. Enjoy!
Also, full disclosure: The image above is not the actual dish I made. I always try to take nice photos for the blog to go along with the recipe, but I only had paper plates available… and that is much less impressive than the photo seen above.
Filling can be whatever you want! Ill give the ground beef recipe I used but You can use a pre cooked chicken from the grocery store, carne asada, or lots of veggies
- 1 lb ground beef, lean
- 1 can black beans, drained
- 1 can corn, drained
- 1 packet taco seasoning
- your personal choice for enchilada sauce. I used Old El Paso which I love
- 3-4 zucchini (1 medium zucchini makes 2-3 enchiladas depending on the size you want.
- shredded cheese (optional)
Preheat your oven to 375.
Start by browning the ground beef, 5-10minutes. (Then make sure to drain the beef fat). Next, add your corn, black beans, taco seasoning, and 1/2 cup of water. Mix everything well and simmer on low for a few minutes.
Once your mixture is cooked, take it off the heat and place to the side to cool. I found it is easier to build the enchiladas with a cooler mixture. While the meat cools, take a vegetable peeler and begin peeling the zucchini. Make long, even strips in the same direction. You are not going all the way around like you would a potato, just make your first peel and follow that same line until you go through the whole zucchini.
Method 1 ( harder)
Take your sliced zucchini pieces and layer one slightly on top of another, making sure you overlap each piece by a little bit. After you layer 3-5 pieces, spoon some filling on one side of the layered zucchini. Now roll the zucchini as if you are making a sushi roll, and the enchilada will begin to form. Continue this step until you have the desired amount.
Method 2 ( WAY Easier)
If that 1st method seemed confusing, try this method. In a baking dish, lay down a thin layer of the zucchini strips. Then spoon some of your meat mixture on top and spread around into an even layer. Now add another layer of zucchini. Then add another meat layer. At this point, you are creating a Mexican lasagna, not enchiladas. BUT, you are spending less time rolling up little zucchini pieces and you will be eating quicker too. That’s a win.
Whichever method you use, move to this step. Take the enchilada sauce and pour directly over your enchiladas (or lasagna looking dish). you can sprinkle cheese on top if you would like. Then pop it into the oven and let it back for 15-20 minutes until the cheese melts of the sauce bubbles on the sides. Allow to cool, and enjoy!