Zucchini Enchiladas
Transform your dinner routine with these low-carb, flavor-packed Zucchini Enchiladas! Perfect for a healthy twist on a Mexican classic, this recipe swaps traditional tortillas for thinly sliced zucchini, creating a light, gluten-free base that pairs beautifully with the bold spices of tender shredded chicken. Smothered in rich enchilada sauce and topped with a bubbly blend of cheddar and mozzarella cheeses, these zucchini roll-ups bake to perfection in just 20 minutes. Finished with a sprinkle of fresh cilantro and optional sour cream for a creamy, zesty touch, this dish is a hearty, satisfying option for weeknight dinners or meal prep. Easy to make, bursting with flavor, and ready in under an hour, these Zucchini Enchiladas are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 cups Cooked chicken breast
- 1 cup Enchilada sauce
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Using a vegetable peeler or mandoline slicer, slice the zucchinis lengthwise into thin strips. These will act as the 'tortillas' for the enchiladas.
Shred the cooked chicken breast and place it in a large mixing bowl. Add the cumin, chili powder, garlic powder, salt, and black pepper. Mix well to evenly coat the chicken with the spices.
Add 1/2 cup of the enchilada sauce and 1/2 cup of shredded cheddar cheese to the chicken mixture. Stir to combine.
Lay out 3 to 4 zucchini strips side by side, slightly overlapping, to form a wide surface. Spoon about 2 tablespoons of the chicken mixture onto one end of the zucchini strips and gently roll them up.
Place the zucchini roll-ups seam-side down in the prepared baking dish. Repeat this process with the remaining zucchini strips and chicken mixture until the dish is full.
Pour the remaining 1/2 cup of enchilada sauce over the zucchini roll-ups, spreading it evenly. Sprinkle the shredded mozzarella cheese on top, followed by the remaining cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the zucchini enchiladas from the oven and garnish with chopped fresh cilantro.
Serve warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 13872 mg | 603% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 80.2 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1992 mg | 153% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
