Low-Carb Zucchini Enchiladas Recipe

Name: Low-Carb Zucchini Enchiladas Recipe
Ingredients: 8 zucchini, halved lengthwise; 3 tablespoons kosher salt; 1 tablespoon vegetable oil; 1 bunch (90g) scallions, white and light green parts only, thinly sliced; 2 medium (91g) poblano peppers, deseeded and finely chopped; 1 cup (195g) cooked black beans; 1 cup (175g) canned corn, drained; 1 rotisserie chicken, skin removed and meat shredded; 1 teaspoon ground cumin; 1 teaspoon garlic powder; Kosher salt; freshly ground black pepper; ½ cup (130g) enchilada sauce; Hot sauce, as needed; 2½ cups (650g) enchilada sauce; 1 cup (113g) shredded cheddar or Monterey Jack cheese; Sour cream and chopped fresh cilantro, for serving

www.purewow.com

These enchiladas have a secret: They’re made with zucchinis instead of tortillas, so they have all the gooey, cheesy goodness (minus the carbs).

View full recipe on www.purewow.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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