Chicken Zucchini Enchilada
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.
servings
Ingredients
- 1 tbsp. olive oil
- 1 tbsp. garlic minced
- ½ medium yellow onion chopped
- 1 tsp. red chili powder
- 2 tsp. ground cumin
- ½ tsp. ground black pepper
- 1 tsp. salt
- 2 cups rotisserie chicken shredded
- 1 ½ cup red enchilada sauce
- ½ whole lime squeezed
- 3 whole medium sized zucchini
- 2 cups Mexican style cheese shredded
- 1 whole fresh jalapenos sliced to serve
- ½ whole avocado sliced to serve
- chopped or whole cilantro for garnishing
Instructions
- Preheat the oven to 350F.
- 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.
Video
Notes
- 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.
Nutrition
Calories: 354kcal | Carbohydrates: 11g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 1458mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 21mg | Calcium: 284mg | Iron: 2mg
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