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Low-Carb Zucchini Enchiladas

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"These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich."
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1 h 15 m servings 483
Original recipe yields 8 servings (1 9x11-inch baking dish)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
  3. Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
  4. Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
  5. Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.


  • Cook's Notes:
  • To more easily slice zucchini, use a mandoline or cut in half lengthwise, lay cut side down on a cutting board, and use a Y-shaped peeler to create long slices.
  • Substitute cooked chicken thighs for the breasts if preferred.

Nutrition Facts

Per Serving: 483 calories; 26.4 12.3 49 158 619 Full nutrition

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