Cheesy Zucchini Chicken Enchiladas
Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.
Servings: 4 servings
Equipment
- Casserole Dish
- Veggie Slicer or mandolin slicer
- medium bowl
Ingredients
- 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
Instructions
- 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!
Notes
- You don't have to waste any zucchini! Just chop and freeze the remaining zucchini for broth or soups.
- For an extra spicy kick, sprinkle on some crushed red chili flakes.
- Use a preheated oven.
- You can use a peeler or mandoline to slice the zucchini. If you don't have either of those then you can a sharp knife.
- To save even more time, use rotisserie chicken.
- To make vegetarian you can swap out the chicken for black beans.
- These baked zucchini enchilada roll-ups can be stored in the refrigerator for up to 3 days.
Nutrition
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