Try this Keto Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, add softened cream cheese, shredded chicken, diced green chiles, cumin, chili powder, salt and pepper. Stir together.
In a small mixing bowl, stir together sour cream and green chile sauce.
Prepare zucchini: Using a vegetable peeler or a mandolin, slice the zucchini into thin strips.
Lightly grease a 9x 13 pan. Place a large spoonful of the green chile sour cream sauce into the bottom the pan.
Assemble enchiladas: On a cutting board, lay out 5-6 zucchini slices, overlapping slightly. Add a small scoop (about 1/2 cup) of the chicken mixture. Carefully roll the zucchini up around the chicken, and transfer to the baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remainder of the green chile sour cream sauce over the top of the assembled enchiladas.
Sprinkle the shredded cheese over the enchiladas.
Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned.
Serve with chopped tomatoes and fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1888g) | ||
Recipe Makes: 1 | ||
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Calories: 1847 | ||
Calories from Fat: 1115 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.8g | 165 % | |
Saturated Fat 42.3g | 211 % | |
Monounsaturated Fat 48.1g | ||
Polyunsanturated Fat 23.3g | ||
Cholesterol 571.3mg | 176 % | |
Sodium 641.8mg | 22 % | |
Potassium 4208.4mg | 111 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 31.2g | ||
Protein 142.5g | 204 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1847
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