Description
Zucchini Enchiladas are a delightful twist on the classic dish, offering all the flavor you love while keeping it low-carb. This recipe swaps traditional tortillas for thinly sliced zucchini, making it a healthy alternative that doesn’t sacrifice taste. Stuffed with seasoned chicken and topped with rich enchilada sauce and gooey cheese, these enchiladas are perfect for a quick weeknight dinner or a special gathering. They’re customizable, family-friendly, and an excellent option for meal prep, ensuring you always have a delicious option on hand!
Ingredients
Scale
- 3 medium zucchinis
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (red or green)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: 1/2 cup sour cream for creaminess
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Slice zucchini lengthwise into thin strips and sprinkle with salt; let sit for 10 minutes to draw out moisture. Pat dry.
- In a mixing bowl, combine shredded chicken, ½ cup enchilada sauce, sour cream (if using), and spices.
- Lay overlapping zucchini slices flat, add chicken mixture at one end, and roll tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over rolls and top with cheddar and Monterey Jack cheese.
- Bake for 20–25 minutes until bubbly and golden brown.
- Garnish with fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg