Low-carb never has to be low flavor! Low-Carb Enchilada Bake is a tasty and hearty way to show you that healthy doesn’t have to be lacking in any way. Tangy, homemade, tomato-y enchilada sauce starts off this delicious nourishing bake putting your mind at ease knowing you can pronounce all the ingredients within. Fresh, tender zucchini, nutty refried beans, juicy shredded chicken, sweet crunchy corn, tender white onion, flavorful red pepper, and creamy, non-dairy cheese get layered upon layered to create a stack of sweet and savory satisfaction. Baked and served with all the toppings you love, Low-Carb Enchilada Bake will really hit the spot while filling you up with all the good things!
Ingredients
For the enchilada sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, plus more to taste
- 1 (15-ounce) can of tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water or broth of choice
- 1/2 teaspoon apple cider vinegar
- pepper, to taste
For the enchiladas:
- 2-3 large zucchini, cut lengthwise into 1/8-inch thick slices
- 1 cup refried beans
- 2 cups chicken breast, cooked and shredded
- 1 cup sweet corn, fresh or frozen
- 1 small white onion, diced
- 1 medium red bell pepper, chopped
- 1 1/2 cups non-dairy cheese, shredded
Directions
Step 1 –In a medium pot over medium-high heat, add the oil.
Step 2 –Add the onions and garlic to the pot and sauté until the onions become translucent, for about 5 minutes.
Step 3 –Add the chili powder, cumin, oregano, and salt to the onion mixture, stirring to allow the spices to cook, for about 30 seconds.
Step 4 –Stir the tomato sauce, tomato paste, water, and apple cider vinegar into the onion mixture.
Step 5 –Bring the tomato sauce mixture to a boil.
Step 6 –Reduce the heat to low and simmer the enchilada sauce for 5-10 minutes.
Step 7 –Taste the sauce and season with salt and pepper.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Coat a 9×9-inch pan with nonstick cooking spray.
Step 10 –Add 1/2 cup of the enchilada sauce to the bottom of the prepared pan.
Step 11 –Place the zucchini slices evenly over the sauce in the pan to create a single layer.
Step 12 –On top of the zucchini, spread 1/2 of the refried beans (you may need to warm them to help spread), 1/2 of the chicken, 1/2 of the corn, 1/2 of the remaining onion, 1/2 of the pepper, and 1/2 cup of the cheese.
Step 13 –Repeat the layers, starting with the enchilada sauce.
Step 14 –Top with any remaining enchilada sauce and the remaining cheese.
Step 15 –Bake, covered with foil, for 30 minutes.
Step 16 –Carefully discard the foil and bake until the cheese is melty and lightly golden-brown, for about 10-15 minutes.
Step 17 –Serve with your favorite Tex-Mex toppings.
