These zucchini enchiladas are a perfect low-carb twist on traditional enchiladas. By swapping tortillas for thin zucchini slices, you get a healthy, gluten-free, and keto-friendly meal packed with flavor. Shredded chicken, enchilada sauce, and gooey melted cheese make this dish rich, satisfying, and ideal for weeknight dinners or meal prep. Whether you’re on a low-carb diet or simply looking to add more vegetables to your meals, these chicken and zucchini enchiladas are a must-try!
Zucchini Enchiladas
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.
Craving More Mexican-Inspired Recipes?
If you enjoyed the fresh and wholesome flavors of our Zucchini Enchiladas Recipe, there’s more Mexican-inspired deliciousness waiting for you! These recipes are brimming with bold spices, vibrant ingredients, and easy-to-follow steps to keep the fiesta going in your kitchen.
- Easy Huevos Rancheros Recipe
A classic Mexican breakfast dish featuring crispy tortillas, sunny-side-up eggs, and a zesty pico de gallo salsa. This quick and hearty recipe is perfect for starting your day with a flavorful punch! - Ground Beef Burrito Recipe
A savory mix of seasoned ground beef, beans, and rice wrapped in a soft tortilla. This filling and flavorful recipe is a weeknight lifesaver when you need something satisfying in no time. - Mexican Street Corn Pasta Salad
Creamy, tangy, and packed with the smoky goodness of Mexican street corn, this pasta salad is a vibrant side dish or light meal that pairs perfectly with enchiladas or burritos.
Which of these recipes will you try next? Let us know in the comments, or tag us on Instagram with your mouthwatering creations!
Did you make this Recipe?
Please let me know how this recipe turned out for you! Leave a comment below, tag @foodiecreator on Instagram, and hashtag #foodiecreator.
