When you’re on a ketogenic diet most tex-mex food is off the menu.

Unfortunately, typical tex-mex food is made with high carb grains like wheat, rice, and corn as well as inflammatory oils like vegetable, canola, and corn oil.

But this doesn’t mean you can’t make keto friendly versions of your favorite tex-mex classics like enchiladas!

This keto enchilada roll recipe utilizes zucchini in place of tortillas so you don’t spike your blood sugar and pack on the pounds.

Use your favorite low-carb pre-made enchilada sauce or make your own!

INGREDIENTS

2 tablespoons organic extra-virgin olive oil
1 large organic onion, chopped
Sea salt, to taste
2 cloves organic garlic, minced
1 teaspoon organic ground cumin
2 teaspoon organic chili powder
3 cups organic chicken thigh, shredded
1 1/3 cups organic low-carb red enchilada sauce
4 large zucchini, sliced with a peeler
2 cups organic cheese, shredded (optional)
1 tablespoon organic sour cream (optional)
Organic fresh cilantro leaves, for garnish (optional)

 

INSTRUCTIONS

  1. Preheat oven to 350ºF.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and cook, stirring frequently, until onions are translucent and fragrant.
  4. Add salt, cumin, garlic, chili powder, shredded chicken and stir.
  5. Add 1 cup of enchilada sauce and continue to stir well until combined.
  6. Turn heat to low and allow to simmer.
  7. Use a vegetable peeler to thinly slice the zucchini longways.
  8. On a cutting board, stack three or four zucchini slices (depending on thickness) for each roll. Allow the slices to be mostly overlapping.
  9. Spoon in about two tablespoons of chicken mixture in to each roll.
  10. Roll up and transfer carefully to a ceramic baking dish.
  11. Repeat until all zucchini is utilized.
  12. Spoon out the remaining enchilada sauce to top the zucchini enchilada rolls.
  13. Top with shredded cheese (optional).
  14. Place baking dish in oven and bake for about 20 minutes or until cheese is melted.
  15. Garnish as desired with more cheese, sour cream, and/or cilantro.
  16. Serve and enjoy!

 

NUTRITION FACTS

Serves: 12

Serving Size: 1 roll

Per serving:

Calories: 155 kcal

Total Fat: 7 g

Protein: 17 g

Carbohydrates: 6 g

Fiber: 2 g

Net Carbs: 4 g

 

How did your enchilada rolls turn out? Let us know in the comments below!

 

Recipe adapted from primaverakitchen.com