Light but filling, this Chicken Zucchini Enchilada is a delicious low-carb, veggie-packed way of enjoying enchiladas. Made with zucchini instead of traditional tortillas and stuffed with shredded chicken, everyone will be reaching for seconds.
Heat a skillet over medium heat; add oil. Once the oil is heated, add garlic and onions. Cook for 3-4 minutes until the onions turn translucent.
Add the spices; red chili powder, ground cumin, ground black pepper and salt, cook for a minute.
Add the shredded chicken and mix it well until the spices are coated. Stir in 1 cup of enchilada sauce, cook for 4-5 minutes until everything comes together. Squeeze a half lime, remove the skillet from heat and set aside.
Trim the ends of zucchini and peel them to thin slices using a vegetable peeler or mandolin slicer.
Take 3 even slices and place them slightly overlapping to one another. Add a spoonful of chicken filling and roll the zucchini slices gently.
Place the rolls on a 9X13 casserole dish. Repeat the same with the remaining fillings.
Pour the remaining enchilada sauce over the zucchini rolls and spread the shredded cheese on top.
Bake the enchilada for 20 minutes until the cheese has melted.
Serve the zucchini enchilada while it is still warm topped with jalapenos and avocado slices.
This recipe yields exactly 12 zucchini rolls.
If the zucchini has lots of moisture, pat them with a paper towel before using them for rolling.
You can also use the combination of cheddar and mozzarella cheese instead of Mexican style cheese if you cannot find it.
I really recommend using a mandolin to get evenly sliced zucchini. Be sure to use the guard that comes with it to keep your fingers safe.
Avoid overstuffing the zucchini rolls or they’ll be difficult to roll and burst/unroll as it bakes.