Low Carb Turkey Zucchini Enchiladas
Serves 24
5 mins prep
45 mins cook
50 mins total
Cheesy protein-packed Turkey Zucchini Enchiladas with a homemade enchilada sauce. Using strips of zucchini and no tortillas, this enchilada recipe is great for a healthy, low carb, high protein dinner!
Sauce (or 1½ cup Enchilada Sauce):
Filling:
To Assemble:
Cook Sauce:
Heat oil in a small pot over medium.
In a small bowl, whisk together flour, chili powder, cumin, garlic powder, oregano and salt.
Sprinkle a bit of flour mixture into oil and check if it sizzles. Continue to heat if not.
Add flour mixture to oil, whisk and let cook 1 minute until fragrant.
Add tomato paste and broth and whisk until slightly thickened - about 1-2 minutes.
Remove from heat and stir in vinegar. Transfer to bowl and let cool.
Prepare Filling:
Heat oil in a large non-stick skillet on medium-high and fry onions and garlic until translucent.
Add bell peppers and cook another 2 minutes.
Add ground turkey, and spices (chili powder, paprika, cumin, garlic powder, onion powder and oregano) and cook, using a spatula to break down meat and mix.
Pour in ½ cup of the sauce (⅓ of recipe), season with salt and pepper, and mix.
Set aside.
Fill and Bake:
Preheat the oven to 350°F and spray a 9” x 13” (3 quart) casserole or baking dish - or 2 smaller dishes - with cooking spray..
Pour ½ cup of the sauce (⅓ of recipe) on the bottom of pan.
Use a Y shaped vegetable peeler to peel thin slices of zucchini. Save ends and extremely narrow strips for another recipe.
Layer zucchini between paper towels to absorb moisture. Let rest at least 10 minutes, or overnight.
Prepare workstation and place 3 strips of zucchini, slightly overlapping. Add about 1-2 tablespoons of filling towards one end, and roll up zucchini.
Place roll in the dish, seam-side down, and repeat with remaining zucchini.
Top with remaining ½ cup of the sauce (½ of recipe) and shredded cheese.
Bake for 20 minutes until cheese is melted, bubbly, and starting to brown.
