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!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

Using a vegetable peeler or mandoline slicer, slice the zucchinis lengthwise into thin strips. These will act as the 'tortillas' for the enchiladas.

Step 3

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.

Step 4

Add 1/2 cup of the enchilada sauce and 1/2 cup of shredded cheddar cheese to the chicken mixture. Stir to combine.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the zucchini enchiladas from the oven and garnish with chopped fresh cilantro.

Step 10

Serve warm with a dollop of sour cream, if desired.

Nutrition Facts

Serving size	1987.5 grams (1987.5g)

Amount per serving	% Daily Value*
Calories	2198

Total Fat 112.20g	144%
Saturated Fat 56.80g	284%
Polyunsaturated Fat 2.80g
Cholesterol 555mg	185%
Sodium 13872mg	603%
Total Carbohydrate 104.80g	38%
Dietary Fiber 11.10g	40%
Total Sugars 80.20g
Protein 179.50g	359%

Vitamin D 24IU	120%
Calcium 1992mg	153%
Iron 11mg	62%
Potassium 2909mg	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.

Source of Calories

Fat: 47.0%

Protein: 33.4%

Carbs: 19.5%