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–+ servings

Zucchini Enchiladas Recipe

A low-carb, gluten-free twist on classic enchiladas using thinly sliced zucchini rolled with shredded chicken, cheese, and enchilada sauce.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 4 large zucchini sliced lengthwise
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups cooked shredded chicken
  • 1.5 cups enchilada sauce divided
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste

Instructions
 

Preparation Steps

  • Preheat oven to 350°F (175°C).
  • In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until softened, about 5 minutes.
  • Add the chili powder, cumin, shredded chicken, and 0.5 cup of enchilada sauce to the skillet. Stir well to combine and season with salt and pepper.
  • Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips.
  • Lay out 3 to 4 zucchini slices slightly overlapping. Place 2 tablespoons of the chicken mixture on top and roll up.
  • Place the zucchini rolls seam-side down in a baking dish. Repeat with the remaining zucchini and filling.
  • Pour the remaining enchilada sauce over the zucchini enchiladas and top with the shredded Monterey Jack and cheddar cheese.
  • Bake for 20 to 25 minutes until the cheese is melted and bubbly. Serve hot.

Notes

For best results, pat the zucchini slices dry with a paper towel before rolling to remove excess moisture.