This quick and delicious dinner is perfect for a busy weeknight. We swapped the tortillas in the typical enchiladas recipe for zucchini! Yum! Not only are these zucchini chicken enchiladas extra tasty, but they’re a great way to sneak in some veggies.
What I really love about this enchilada recipe is that it’s a great way to use up leftover chicken. We’ll often buy a rotisserie chicken at the store for dinner and then use the leftover chicken for various recipes the rest of the week. Our zucchini chicken enchilada recipe is a perfect one for just that.
If you’re on a low-carb diet or just trying to cut back, these zucchini chicken enchiladas need to be on your menu this week!
The chicken filling is absolutely delish!
Using a vegetable peeler or a mandoline, thinly slice your zucchini into long strips.
You’ll need 4 zucchini slices for each enchilada.
I think these look gorgeous all rolled up, like they took a lot of work. You’ll be amazed at how quick and easy it really is though.
Of course, you’ll be topping those beautiful little zucchini rolls with more enchilada sauce and plenty of cheese.
- 3 large skin-on zucchini, sliced thinly with a mandoline or vegetable peeler
- 3 cups shredded chicken
- 2 cups low carb enchilada sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 cups Mexican cheese blend
- Plain Greek yogurt, optional garnish
- Fresh cilantro, optional garnish
- Preheat oven to 350 degrees F.
- Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices, and sauce to simmer while preparing the next step.
- Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You’ll need 48 slices total for this dish. Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides. Place the enchilada seam down in a 9x13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
- Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the oven for 20 minutes.
- Garnish with optional Greek yogurt and cilantro and serve warm.
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