I grew up with Mexican food in El Paso, Texas, so it’s one of my favorite things to eat. Often, I find my homemade is more like the food I ate as a child and certainly, it’s like the meals my mother and grandmother made at home. Unless you’re starting completely from scratch with making the chile sauces and tortillas, it’s also easy to put together.

Luckily, several companies have started making low carb flour tortillas and wraps. that make it easier to make great tasting meals like these lovely enchiladas. The sauces have been around for decades and you have a wide selection to chose from made by various companies.

For my mild chicken and zucchini enchiladas, I chose a mild green sauce and instead of green chiles, I used a frozen combination of bell peppers and onions. You can start with fresh if you prefer. Confession here, I used the frozen because I didn’t have fresh in the house. My technique is a little different than many recipes since I prefer to mix part of my sauce with the chicken filling. This recipe also uses a bit Mexican crema to make a creamier filling.

You can make these vegetarian easily by increasing the zucchini and/or adding other vegetables like butternut squash, crookneck squash, cauliflower, or kohlrabi to replace the chicken. Hatch Green Chile Enchilada sauce is vegetarian and vegan, but check other brands to be sure they don’t have a chicken broth in them.

If you’re not crazy about spicy food, you might enjoy these as they are light and tasty without the burn.

Chicken and Zucchini Enchiladas

1 cup Zucchini, sliced and quartered
2 cups cooked Chicken, shredded
1 cup Bell Peppers and Onions mixed (frozen)
1 tablespoon Oil
1 15-oz can Green Enchilada Sauce
1/4 cup Mexican Crema
1 teaspoon or more Garlic Herb Seasoning
1/2 cup crumbled Queso Fresca
1 1/2 cups Cheddar Jack Cheese or 4 Cheese Mexican
8 Low Carb Flour Tortillas (6 inch)

In a large skillet, heat the oil, then add the thawed and drained peppers and onions. Cook for about two minutes, then add the chicken and zucchini. Cook for a few minutes, then add one cup enchilada sauce, crema and garlic herb seasoning. Mix well and cook until bubbly hot. Add in the Queso Fresca.

Preheat oven to 350 degrees (F.) Spray a 14″x9″ baking pan with cooking spray. If you have an oven proof skillet, you can mix the chicken mixture above it, then transfer it to a large bowl and use the skillet to bake the enchiladas.

To assemble the enchiladas, take one tortilla and fill it with 1/8 of the meat mixture. Sprinkle a little cheddar cheese down the middle and fold one side over the other to make a roll. Place in the pan or skillet. Continue to roll each tortilla in the same way until all eight are filled. If using a skillet, you can get up to six across the middle with one at the top and bottom of the pan. In a baking pan, you should have enough room to put them side-by-side. Spoon additional enchilada sauce over the top of each roll, then sprinkle cheese over the entire top.

Bake for 25 to 30 minutes until the cheese is melted and lightly browned. Serve one enchilada per person along with a salad for a low carb meal. If you’re really hungry, two won’t blow your carb count.

Makes 8 enchiladas.