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Chicken Zucchini Enchiladas

Rated as 4.6 out of 5 Stars
6k

"A low-carb approach to enchiladas with zucchini tortillas."
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Ingredients

50 m servings 466
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  3. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  4. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  5. Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Footnotes

  • Cook's Note:
  • Use red enchilada sauce if you prefer it.

Nutrition Facts


Per Serving: 466 calories; 25.1 22.1 41 118 624 Full nutrition

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Reviews

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Excellent dish with great flavor. Mine turned out more like a layered casserole (lasagna) since I didn't cut my zucchini thin enough to wrap but even in casserole form I highly recommend!

This was great! It was a little tough to manage the rolling, as my "thin" setting on my mandolin slicer wasn't quite thin enough. Now I'm tempted to get a vegetable sheet cutter to make these mo...

I thought it was ok I may make it again and I layered rather than rolled it.