Low Carb Enchiladas Casserole Recipe – Diabetic Recipe for Enchiladas
Low Carb Enchiladas Casserole Recipe
I don’t know about you, but I LOVE LOVE Mexican food, however with diabetes all the tortillas add tons of carbs and my sugars skyrocket:( So, I’m always looking for ways to get the same flavors and make the recipe low carb, that’s how I came up with this low carb enchiladas casserole recipe, which is a perfect diabetic recipe for enchiladas.
The other factor in coming up with this low carb enchiladas recipe was how much zucchini I had in my garden… SO MUCH!! & the zucchinis are huge!! So it was an easy decision to choose zucchini instead of the tortillas.
I sliced the zucchini super thin on my mandolin, which was a new purchase for me. I’ve sliced the zucchini myself before for other recipes, but I wanted this one to be super thin, so I bought one. I was always scared I’d slice a finger off, but I managed to keep all 10 digits.
If you are a super diligent cook, you could pre-cook the zucchini and dry it out to remove some of the water. But, I’m 1 step Charlie over here, so I definitely just used the zucchini raw.
I started by cooking the ground turkey with some spices. Usually I would add salsa, but instead I added taco seasoning to keep the ground turkey kind of dry since I knew the zucchini would add water to the dish and I didn’t want it to be super soupy.
After the meat was all cooked up, I added a layer of zucchini slices, meat, cheese & ricotta (sounds strange, I know), then started all over again. Except I only added one layer of ricotta in total. If you prefer cream cheese you could substitute that for the ricotta. I have to say the ricotta worked really well at creating a little structure when I cut pieces so they stayed together in a little square shape.