A couple weeks ago I posted on social media that I was going to try a meal plan that was recommended by the bootcamp place I started going to. The meal plan was basically the keto diet, no grains, wheat, starchy vegetables, dairy, fruit, and of corse no sugar or any kind. I made it to 5 days, and honestly had to stop because I felt so horrible! I know there are detox phases the body can go through, but I was so irritable, light headed, and just not happy. On top of that I was working out every day, which is not something I was use to. I love food and cooking delicious food is my passion, so I didn’t want to sacrifice this. Instead I decided to continue working out and limiting my sugar and carbs. So far I feel better and happier!
To continue my mission of eating and cooking delicious food, I started playing around with recipes and making swaps to lower calories, but still have big flavor. I saw a recipe for Zucchini Enchiladas and knew I had to try them out! I was running short on time and needed to get lunch done fast. Behold 4 Ingredient Zucchini Enchiladas to the rescue! These turned out so good, even though I used some store hacks to help get it done fast.
The 2 secret weapons, are store bought Rotisserie Chicken and Enchilada sauce. I’ve actually been using rotisserie chicken in a lot of my dishes, because it’s quick, flavorful, and cheap. You can’t even buy a raw whole chicken sometimes for the price of a cooked rotisserie chicken. It’s such a time saver! I will say that homemade enchilada sauce does taste better, but if you splurge a few cents more on a good quality one, you’ll save time make this dish and still deliver great flavor. So those are the 2 out of 4 ingredients for this dish, the other 2 are Zucchini, and Shredded cheese.
These come out of the oven nice and bubbly and smell amazing! You can top them with some cilantro and sour cream, but they’ll taste just as good plain. I had these for lunch for 2 days with a side of beans and it tasted like a comforting Mexican meal. Enjoy!