| 1 cup | Keto Enchilada Sauce | |
| 1 tbsp | Avocado Oil | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 2 tsp | Cumin seeds, ground | |
| 1 tsp | Chili Powder, spice mix | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 12 oz | Shredded Chicken Breast | |
| 3 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| 1 cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 1 cup | Cheddar, cheese, shredded | |
| ⅜ cup | Sour Cream, heavy, 24% fat | |
| 1 tbsp 1 tsp | Cilantro, Coriander Leaves, raw | |
| 54.68 oz | altogether (view nutrition facts) |
Preparation
- Serving size:9.10 oz (calculated)1 cup (by recipe creator)Notes: about 5 cannelloni
- Temperature: 350 °F
- In a large pan over medium heat, heat the oil.
- Saute the chopped onion until it is translucent, about 3 minutes.
- Add the minced garlic, cumin, chili powder and salt and cook until fragrant, about 1 minute.
- Add the shredded chicken and 3/4 of the enchilada sauce. Stir until coated.
- Use a vegetable peeler or mandolin to cut thin slices of zucchini. If you are using large zucchini and a vegetable peeler, you may have to cut the zucchini in half lengthwise first. It's important to cut thin slices, which is hard with a knife. If the planks are too thick, they are hard to roll up.
- Tip: If you're making a zucchini dish with chopped zucchini soon, it's easier to only slice about 2/3 of the zucchini and use the off-cuts for your next dish.
- Lay out 3 to 4 slices, letting them overlap slightly, and add some of the meat mixture.
- Roll up and transfer to an oven-safe dish. Repeat with the remaining zucchini planks and meat mixture.
- I used a 9 in by 13 in casserole for 6 servings. This nicely fit 3 rows of 10 zucchini cannelloni each.
- Cover with the remaining enchilada sauce and sprinkle with the grated cheeses.
- Bake until the cheese has melted and browned, about half an hour.
- Serve topped with a tablespoon of sour cream and some freshly chopped cilantro.
- Enjoy!
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or oven. Add the sour cream and cilantro only after reheating.
Meal Prep Tip
- Calorie count382 kcal
- % of calories by macros
Fat 61.0 % 233 kcal 26 g Net Carbs 8.6 % 33 kcal 8.2 g Dietary Fiber 1.3 % 5 kcal 2.3 g Protein 29.1 % 111 kcal 28 g - Approx. WW SmartPoints™12.4
- Cholesterol 115 mg
- Sodium 743.8 mg
- Fat 26 g
- Saturated Fat 13.8 g
- Trans Fat 0.2 g
- Carbohydrates 12.1 g
- Dietary Fiber 2.3 g
- Total Sugars 5.2 g
- Added Sugar 0 g
- Sugar alcohols 1.6 g
- Protein 27.9 g
- Calcium 303.5 mg
- Iron 2.4 mg
- Magnesium 65 mg
- Potassium 752.2 mg
- Zinc 2.3 mg
- Vitamin A (Retinol Equivalents) 236.3 mcg
- Vitamin B12 0.6 mcg
- Vitamin C 22.3 mg
- Folate 43.1 mcg
- Folic Acid 0 mcg