easy healthy enchilada recipe

Low Carb Zucchini Enchiladas

Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.
Course Main Course
Cuisine Mexican
Keyword low carb enchilada, zucchini enchilada
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4
Calories 283kcal
Author Rena


  • ½ Cup Shredded Cheddar Cheese
  • 4 Zucchini
  • a handful of fresh cilantro, chopped, for garnish

Enchilada stuffing:

  • 2 Cups Cooked Shredded Chicken
  • 1 Cup Red Enchilada Sauce
  • Sea salt and pepper, to taste
  • 1 Medium Onion finely diced
  • 1 Red Bell Pepper finely diced
  • 1 Jalapeño diced
  • 1 Cup Shredded Cheddar Cheese (low fat) divided
  • 1 Tsp Garlic Powder
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Chili Powder
  • 1 Lime juiced


  • Preheat the oven to 400 ̊F, and lightly spray a baking dish with cooking oil.
  • In a large bowl add enchilada stuffing ingredients. Mix well to combine, then set aside. Using a peeler, peel slices of zucchini vertically. Chop and freeze the remaining zucchini for broth or soups.
  • On a working surface, add 2 slices of zucchini, spread about 2 tablespoons of the mixture, then roll into a spiral.
  • Place into the prepared dish, Repeat with remaining zucchini slices until all the enchilada stuffing is used.
  • Sprinkle with remaining cheese. Bake in the preheated oven for about 15 minutes, or until bubbly and golden brown.
  • Garnish with fresh chopped cilantro and enjoy! 


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 283kcal | Carbohydrates: 20g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 863mg | Potassium: 882mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2940IU | Vitamin C: 85.3mg | Calcium: 231mg | Iron: 2.9mg