Egg Free Gluten Free Keto Low-carb

Vegetable Enchiladas

Vidalia sweet onions, squash and zucchini slow simmered in Chef's fresh enchilada sauce stuffed into almond flour tortillas. Finished with avocado crème, cilantro and cotija cheese.

*Can be kept in freezer for up to 2 weeks

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All Ingredients

Contains: Almonds

Plum Tomatoes Whole, Water, Yellow Onion, Zucchini, Yellow Squash, Avocado, Olive Oil, Salt, Lime Juice, Chili Powder, Garlic, Cilantro Fresh, Cumin, Black Pepper, Oregano, Almond Flour Tortillas

How to Prepare

Microwave

Place enchiladas in a microwave-safe dish and cover loosely. Heat on medium power for 2–3 mins, stirring or checking halfway. Warm avocado crème separately for 15–20 secs or serve chilled.

Air Fryer

Preheat air fryer to 350°F. Wrap enchiladas loosely in foil and heat for 5–6 minutes, checking halfway. Warm avocado crème separately or serve chilled.

Stovetop (for Best Flavor)

Place the enchiladas in a covered skillet over medium heat with a splash of water or broth to keep them moist. Warm for 5–7 minutes, turning gently if needed. eat the avocado crème separately over low heat or serve it chilled.

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