Low Carb Enchiladas

Low Carb Enchiladas

Experience the vibrant flavors of this Low Carb Enchilada recipe, a satisfying twist on a beloved classic that's perfect for those watching their carbohydrate intake. Instead of traditional tortillas, this recipe features thinly sliced zucchini as the "tortilla" substitute, providing a nutritious and low-carb alternative. 

This is on my “regular menu” list for sure. You can even prep the dish ahead of time, then throw it in the oven when you get home from work. DONE. Anyone else craving more comfort meals these days? With each bite, savor the delicious blend of spices and textures, all while staying true to your low-carb lifestyle.


• shredded rotisserie chicken
• pasta sauce 
• taco seasoning
• zucchini ribbons (use a mandolin to thinly slice)


evo hemp Hearts
• cheese (preferably goat for easier digestion)
• Greek yogurt
• salsa
• avocado
• cilantro


1. Mix desired amount of pasta sauce with taco seasoning to taste, mix in chicken (no measurements) and roll sauced chicken inside zucchini ribbons and place in dish. Repeat until dish is full.

2. Top with goat cheese (optional – it’s easier to digest than cow’s cheese) and bake at 350 for 10 minutes.

3. Topped with cilantro, jalapenos, avocado, and evo hemp Hearts

Recipe by Bethany Ugarte (lilsipper)