Chicken Zucchini Enchiladas

Name: Chicken Zucchini Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons chili powder; ½ teaspoon dried oregano; 3 cups shredded cooked chicken; 1 ⅓ cups green enchilada sauce, divided; 1 (4 ounce) can chopped Hatch chile peppers, drained; 4 large zucchini, halved lengthwise; 1 cup shredded Cheddar-Monterey Jack cheese blend; ¼ cup chopped fresh cilantro

Rating: 4.74 stars

19 Ratings
15 Reviews
3 Photos

A low-carb approach to enchiladas with zucchini tortillas.

By bd.weld

Gallery

Recipe Summary

prep:

25 mins

cook:

25 mins

total:

50 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 4

Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
Step 5

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

Per Serving:

466 calories; protein 41g; carbohydrates 22.1g; fat 25.1g; cholesterol 118.2mg; sodium 623.6mg. Full Nutrition

Reviews (15)

Most helpful positive review

Jacqueline Schillinger

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

Helpful

(2)

Most helpful critical review

hessling3

08/14/2018

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

19 Ratings

5 star values: 16
4 star values: 1
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jacqueline Schillinger

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

Helpful

(2)

Margaret Teske

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

Helpful

(2)

NEXTDRHOOD

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

Helpful

(1)

Kelly Elizabeth Rose

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

Helpful

(1)

Melanie Yevilov

09/15/2020

I ended up using corn tortillas and adding the zucchini strips inside with the rest of the stuffing. It was very good and my teen sons loved it. Read More

Kris

09/23/2020

Layered it as you would lasagne. Delicious casserole! Read More

Carol Langlois

09/26/2020

Yummy! I didn't roll the zucchini; I just put a layer on the bottom and a layer on the top. I also added black olives Read More

Kristy Sanders

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

GLMurray

08/16/2020

My husband and I loved this dish! I used all the listed ingredients plus diced poblanos and green pepper to the onion sauté. To the later additions, I added sliced black olives and a little cheese before rolling the enchiladas. I used a vegetable peeler for the zucchini, worked well, a little messy but worth it. Definitely making this again. Read More

hessling3

08/14/2018

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

More Reviews

Back to Chicken Zucchini Enchiladas

All Reviews for Chicken Zucchini Enchiladas

- of Reviews

Chicken Zucchini Enchiladas

Servings Per Recipe: 4
Calories: 466

% Daily Value *

protein: 82 %

carbohydrates: 7 %

dietary fiber: 26 %

sugars:

fat: 39 %

saturated fat: 58 %

cholesterol: 39 %

vitamin a iu: 36 %

niacin equivalents: 133 %

vitamin b6: 77 %

vitamin c: 143 %

folate: 28 %

calcium: 12 %

iron: 21 %

magnesium: 38 %

potassium: 39 %

sodium: 25 %

thiamin: 30 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken Zucchini Enchiladas

1 of 15

All Reviews

Jacqueline Schillinger

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!

Helpful

(2)

Margaret Teske