Zucchini Enchilada Bake

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

1/8 of Recipe

SERVINGS PER RECIPE

8

184

20

8

8

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 1 cup shredded cheddar & monterey jack cheese

  • 4 medium zucchini

  • 1 1/3 cup enchilada sauce

  • 3 cups rotisserie chicken

  • 1 onion (diced)

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 garlic clove (minced)

  1. Preheat oven to 350º F.

  2. In a skillet over medium heat, add 1 tbsp of olive oil and onion.

  3. After onions are soft, add and mix in garlic, cumin, and chili powder.

  4. After a few minutes, add in chicken and 1 cup of enchilada sauce.

  5. Once completely mixed, set aside.

  6. Cut zucchini into thin slices using a slicer.

  7. In a baking dish, lay a couple zucchini slices flat and fill with a little bit of chicken mixture.

  8. Once filled, roll up each zucchini enchilada into even rows.

  9. Repeat until there's no more zucchini and chicken mixture.

  10. Add 1 cup of enchilada sauce and cheese on top of zucchini enchiladas.

  11. Bake for around 15-20 minutes.

  12. Evenly divide zucchini enchiladas into 8 servings to come as close as possible to the given macros.