In an effort to avoid gaining any more of the Quarantine 15 I’ve been working on, I’ve gotten back to watching macros and tracking my food. So when my friend, Amy, posted some enchiladas that used zucchini in place of tortillas, I was intrigued. I was also skeptical because a New Mexican doesn’t play when it comes to enchiladas!
I whipped these up tonight and they were delicious. Seriously—I ate two servings and loved every bite.
I used this recipe.
You’ll see the recipe rolls them. I did one pan that way. But I had trouble getting the zucchini cut just right and had a lot of half slices, so I used those to make a second pan of flat enchiladas. I actually liked them better. I just took my thin zucchini slices and laid them in the dish, covered with the filling, then did another layer of the zucchini slices and covered with sauce and cheese.
I’d recommend Gebhardt enchiladas sauce. Old El Paso will work as well. Be sure you get the zucchini sliced really thin—that’s the key!
If you’re a food tracker, this is really similar to the Delish recipe that’s in My Fitness Pal.
I paired it with a quick chunky guacamole (large avocado, Roma tomato, splash each of orange juice and lime juice, garlic salt, minced onion, pepper, course salt and paparika.