Zucchini Enchiladas
These zucchini enchiladas replace tortillas with zucchini slices for a low-carb, keto-friendly take on a classic dish. Filled with shredded chicken, enchilada sauce, and cheese, they’re perfect for a healthy dinner that doesn’t compromise on flavor.
Ingredients
- 2-3 large zucchinis
- 3 cups shredded chicken rotisserie or pre-cooked
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 ½ cups enchilada sauce divided
- 2 cups shredded Mexican cheese blend
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Garnishes
- Cilantro jalapeños, avocado, sour cream
Instructions
- Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion until soft.
- Add minced garlic, cumin, and chili powder. Season with salt and pepper, then cook until fragrant (about 1 minute).
- Mix in shredded chicken and 1 cup of enchilada sauce. Stir until well combined.
- Slice the Zucchini: Use a Y-shaped vegetable peeler or mandolin to create thin, wide slices of zucchini. Aim for about 24 slices. Pat slices dry with paper towels to remove excess moisture.
- Roll the Enchiladas: Lay 3 zucchini slices slightly overlapping. Place a spoonful of chicken filling at one end and roll tightly. Repeat until all the chicken mixture is used.
- Assemble and Bake: Arrange the zucchini rolls in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese. Bake at 350°F (175°C) for 20 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro, jalapeños, and avocado. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven to maintain texture.
- Make Ahead: Prepare the chicken filling a day in advance for quicker assembly.
- Substitutions: Use ground turkey or beef instead of chicken. For a vegetarian option, use black beans or tofu.