A low-carb approach to enchiladas with zucchini tortillas.

bd.weld
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Cook's Note:

Use red enchilada sauce if you prefer it.

Nutrition Facts

466 calories; 25.1 g total fat; 118 mg cholesterol; 624 mg sodium. 22.1 g carbohydrates; 41 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2018
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! Read More
(2)

Most helpful critical review

Rating: 3 stars
08/14/2018
I thought it was ok I may make it again and I layered rather than rolled it. Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2018
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! Read More
(2)
Rating: 5 stars
08/14/2018
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! Read More
(2)
Rating: 5 stars
08/13/2018
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 more frequently LOL! Read More
(1)
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Rating: 5 stars
01/09/2019
I made an enchilada lasagna instead of tolling them up and used thanksgiving turkey instead of chicken. Also found red sauce from Trader Joe s so I used that. It was super good. I will definitely make again. I made it with some cauliflower Mexican rice. Avocado and sour cream. So freaking good. Read More
(1)
Rating: 5 stars
07/22/2019
So healthy and really easy. I threw in some extra tomato poblano and yellow pepper. Reading the other reviews I just made a layered zucchini and chicken mix and it was very easy. Tasted fantastic! Will make again. Hubby and I loved it. Read More
Rating: 5 stars
07/31/2019
This was so easy; and so yummy! Not to mention; guilt free!! Slicing the zucchini with the veggie peeler was so much simpler than I ever would have thought! I recommend doing it while they re whole. The assembly; even simpler!! The zucchini are so much more durable than your standard corn tortilla (the most challenging aspect of traditional enchiladas in my opinion). Followed the recipe verbatim; boiled my chicken to shred it and only used 3 zucchinis with some to spare. Only modification was I added a little salt and pepper to the meat to taste before rolling it up into these yummy enchiladas!! Will definitely make again!! Thanks for posting:) Read More
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Rating: 3 stars
08/14/2018
I thought it was ok I may make it again and I layered rather than rolled it. Read More
Rating: 5 stars
08/01/2019
This is the perfect way to use up the excess supply of zucchini we get at this time of year. It very healthy delicious and hubby love it (always a good test). The only thing I would do differently when I make again is to use the zucchini as a lasagna noodle and not try to roll cause I did have some problems with that. BUT as I said great new way for me to use zucchini. Read More
Rating: 5 stars
10/25/2019
I followed the recipe exactly using a vegetable peeler to slice the zucchini very thinly. These were really good and I think it made more like 6-8 servings because I made 1 small cookie sheet plus another small casserole dish full. I have almost a whole pan of leftovers. My only negative comment is that they took me a really long time to roll up into the "enchiladas" and I'm an experienced cook. I may try just layering them next time into a casserole. Otherwise I will certainly make these again and I'm taking the leftovers to a friend's house this weekend to share. Read More