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zucchini chicken enchilada recipe

Zucchini Chicken Enchilada Recipe

This zucchini chicken enchilada recipe swaps tortillas for fresh zucchini ribbons, layered with seasoned chicken, enchilada sauce, and melted cheese for a lighter low carb dinner.
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Prep Time 20 minutes
Cook Time 24 minutes
5 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 large Zucchini Sliced into long thin ribbons
  • 2 to 3 cups Cooked chicken Shredded
  • 1.5 to 2 cups Enchilada sauce Divided
  • 1.5 to 2 cups Shredded cheese Cheddar or Mexican blend
  • 1/2 cup Onion Diced
  • 1 to 2 cloves Garlic Minced
  • 1 tbsp Oil For sautéing
Spices
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper
Optional Add-ins
  • 1/2 cup Black beans Drained
  • 1/2 cup Corn Fresh or canned
Optional Toppings
  • Fresh cilantro Chopped
  • Sliced avocado
  • Lime wedges
  • Sour cream

Equipment

  • 1 Large skillet
  • 1 Baking dish
  • 1 Vegetable peeler or mandoline
  • 1 Cutting board
  • 1 Chef knife
  • 1 Mixing spoon

Method
 

  1. Preheat oven to 350°F. Grease baking dish lightly.
  2. Slice zucchini into long thin ribbons. If needed, warm briefly to soften.
  3. Heat oil in skillet over medium heat. Sauté onion until soft. Add garlic and cook 30 seconds.
  4. Stir in shredded chicken, cumin, chili powder, salt, pepper, and 1/2 cup enchilada sauce. Cook 2 to 3 minutes.
  5. Lay 3 to 4 zucchini ribbons overlapping. Add small scoop of filling and roll gently. Place seam side down in baking dish.
  6. Repeat with remaining zucchini and filling.
  7. Pour remaining sauce over rolls and top with shredded cheese.
  8. Bake 20 to 25 minutes until cheese is melted and sauce bubbles.
  9. Let rest 5 minutes before serving. Garnish as desired.

Notes

Pat zucchini dry before assembling to reduce excess moisture.
• Do not overfill rolls for easier shaping.
• Pack rolls close together to hold shape while baking.
• Store leftovers in airtight container up to 3 days.
• Freeze before baking for best texture retention.