Thin slices of zucchini replace tortillas in this easy recipe for Low Carb Enchiladas. Topped with pepper jack cheese, filled with taco seasoned ground beef & smothered in a delicious red sauce, you won’t even miss the tortillas in this scrumptious recipe! It’s perfect for those on a gluten free or keto diet.
Instead of corn tortillas, traditionally used to make enchiladas, I used thinly sliced zucchini. I layered the zucchini with taco seasoned ground beef, red enchilada sauce and pepper jack cheese. All of the enchilada flavor is there and it’s SO DELICIOUS, but only 17 carbs per serving! This is half of the carbs in traditional enchiladas.
This recipe is not just for those on a low carb diet. It’s also great for those that are gluten free or simply wanting to eat a little healthier. Zucchini is lower in carbs and calories than tortillas. It also provides a significant amount of vitamins C and B6!
It’s so easy to layer up this low carb enchilada recipe and have it on the table in less than 45 minutes!
This deconstructed recipe for Beef Enchiladas with creamy Sriracha sauce is made in one skillet in only 29 minutes, perfect for busy weeknight dinners!
Today on the blog I’m combining two of my favorite things, beef enchiladas and one pot meals!
This deconstructed version of an enchilada might not look as pretty as it’s perfectly rolled up counterpart, but the entire dish is made in only one skillet and in 29 minutes. You just can’t beat that!
This beef enchiladas recipe combines spicy ground beef with creamy Sriracha sauce & lots of cheese for a delicious recipe that’s quick and easy to make!
It’s been an entire week since my last new recipe post on the blog! Why the long wait for a delicious new recipe you ask?! Because I took my first trip to New Orleans last week with two of my best friends!
If you follow me on Instagram you got to see all of the alligator holding (yup, that happened!) beignet eating, St Patricks Day glitter throwing, tutu wearing fun! I even created a Food Bloggers Guide to New Orleans with some of my favorite spots to eat, drink and shop in the city!
I loved the city and the food, and was so inspired to come home and create my own spins on beignets, shrimp and grits and jambalaya!
While this enchilada recipe was not inspired by my trip to New Orleans, it is a recipe I’ve been planning for a while now and I couldn’t wait to get home from my trip to whip it up!
Baby bella mushrooms, winter squash, cheddar cheese & homemade red sauce fill these gluten free & vegetarian mushroom enchiladas with tons of flavor.
It’s been a few weeks since I’ve posted a new farmers-market-inspired recipe, so I decided that this week I’d share a new, delicious veggie filled dish with ingredients inspired by my latest farmers market finds!
Enchiladas are given an Italian twist in this gluten free recipe with Italian sausage, wrapped in corn tortillas & covered in marinara sauce & mozzarella cheese!
On the blog, I’m always looking for ways to switch up traditional dishes.
One way I love to do this is by taking a traditional Italian dish and making it Mexican. Have you checked out my Mexican Stuffed Shells or Mexican Manticotti? Both super scrumptious and both Mexican twists on traditional Italian dishes.
This chicken enchilada recipe combines creamy avocado sriracha sauce with shredded chicken and pepper jack cheese for a spicy, delicious meal!
A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes. This is one of those recipes.
I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.