Keto and Vegan Options
I never thought I’d be able to enjoy an enchilada after I released corn from my diet, but surprise! Zucchini is an excellent alternative. I prefer the vegan cheese to regular dairy, so you decide what is best for your body. This recipe is quite tasty and you can spice it up or down depending on your liking.
- 4 medium to large zucchini (you will peel them vertically to get thin slices)
- ½ Cup Shredded Vegan Cheddar Cheese, I prefer Daiya brand (If you do regular dairy then use organic shredded cheddar cheese)
- A handful of fresh cilantro, chopped, for garnish
- ½ cup fresh diced tomato for garnish (optional)
- 2-3 green onions, diced for garnish
- ½ cup sliced or diced black or green olives
- 1-2 large avocados, pitted and scored into chunks and scooped out of the shell for garnish
- 1 cup vegan or dairy sour cream, for garnish
Enchilada Stuffing Ingredients
- 2 Cups cooked shredded organic chicken or ground beef (I shred my chicken after it’s been cooked. I use my shred attachment on my food processor, but you can also do it by hand.) I prefer thigh meat to breast, but use what you prefer.
- 1 Cup Red Enchilada Sauce
- 1 Medium yellow onion, finely diced
- 1 Red or orange Bell Pepper, finely diced
- ½ cup of sliced and diced button mushroom
- 1 Jalapeño diced
- 1 Cup Shredded Vegan Cheddar Cheese
- 2 cloves garlic diced
- Sea salt and pepper, to taste
- 1 Tbsp Smoked Paprika
- 1 Tsp Chili Powder
- 1 medium lime, juiced
Omit the meat or replace with your favorite meat substitute and vegetables like wilted baby spinach, chopped steamed broccoli and cauliflower, or shredded cabbage.
- Preheat the oven to 400 ̊F, and lightly coat bottom of a baking dish with a healthy cooking oil like avocado or coconut oil.
- In a large bowl add enchilada stuffing ingredients. Mix well to combine, then set aside.
- Using a peeler, peel slices of zucchini vertically. They are thin so be careful. Chop and freeze the remaining zucchini for broth or soups.
- Clear a working surface to prepare zucchini. Lay out 1-2 slices of zucchini, spread about 2 tablespoons of the mixture towards the edge of the zucchini slice, then roll into a spiral.
- Place into the prepared dish with the open spiral side facing up, Repeat with remaining zucchini slices until all the enchilada stuffing is used. Place them relatively close together in the baking dish.
- Sprinkle with remaining vegan cheese. Bake in the preheated oven for about 15 minutes, or until bubbly and golden brown.
Serve with a dollop of vegan or regular sour cream.
Garnish with fresh chopped cilantro, green onions, olives, avocado, and chopped tomatoes!