Low Carb Zucchini Chicken Enchiladas

Name: Low Carb Zucchini Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 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; Fresh cilantro

April 17, 2021

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These Zucchini Chicken Enchiladas has all the flavors of chicken enchiladas rolled up into a thin sliced zucchini for a delicious low carb dinner without the guilt!

My love for Mexican food is deep. It’s become a tradition to have it once a week, usually Taco Tuesday night but sometimes we switch it up and have it on the weekend ending the night with a skinny margarita.

Zucchini is a good substitute for tortillas and helps make it lower in carbs. You can customize this meal with lots of variations from different meats, veggies, spices and more. The possibilities are endless. Give this recipe a try and let me know what you think!

If you’re not a fan of zucchini, try my Low Carb Chicken Enchiladas using low carb tortillas. They’re delicious too!

Recipe Tips & Variations

Save on time by cooking the chicken in the slow cooker or using rotisserie chicken.
Don’t overstuff! Add up to 2 tablespoons of the chicken mixture to avoid spilling out when cooked.
Pick zucchini’s that are ripe! To tell if they are ripe they will firm and have a shiny skin on the outside and be a white or yellowish color on the inside when you cut them open.
Make sure the zucchini slices are thin to get them to wrap up perfectly. Use a mandoline or vegetable peeler to get the perfect slice.
You can swap chicken out for turkey meat or beef.
Make it spicy by adding some green chiles or jalapenos to the enchilada mix.

Ingredients

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

Optional garnish:

Plain Greek yogurt
Fresh cilantro

How to Make Zucchini Chicken Enchiladas

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 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 9×13 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 over for 20 minutes.

Garnish with optional Greek yogurt and cilantro and serve warm.