Courgette And Cheese Enchiladas Recipe

About this recipe

A delicious keto-friendly dinner featuring cheesy egg-stuffed enchiladas, baked to perfection with a rich enchilada sauce. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 1 Kg Yellow/White Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 600G Picard-Organic Courgette Slices

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
2. 2. In a saucepan, steam 1 1/2 cups of diced onions in a small amount of water until softened, about 5 minutes. Drain and set aside.
3. 3. In a large, flat pan, pour half of the 29 oz of enchilada sauce and warm it over low heat.
4. 4. Heat a small amount of olive oil in a skillet and briefly fry each of the courgette slices until pliable, about 1-2 minutes per side.
5. 5. Dip each courgette slice into the warmed enchilada sauce, then place 1 tablespoon of the steamed onions, 2 sliced black olives, 1 tablespoon of scrambled eggs, and 2 tablespoons of shredded cheddar cheese in the center of each courgette slice.
6. 6. Roll up each filled courgette slice and place them seam-side down in the prepared baking dish. Repeat until all courgette slices are filled.
7. 7. Pour the remaining enchilada sauce evenly over the rolled courgette slices and sprinkle the remaining shredded cheddar cheese on top.
8. 8. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Serve hot.