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This Cheesy Chicken Enchilada recipe is low in carbs, easy to make, and ridiculously tasty! Skip the tortilla and slice up some zucchini instead to make this comforting low-carb dinner that the entire family will enjoy.
Here is a delicious easy low-carb recipe for you that you would want to have at least once a week! Skip the tortilla and make this Cheesy Chicken Enchilada recipe instead using Zucchini instead of tortillas. I love that this dish is high in protein, and very easy to make.
Love the taste of chicken enchiladas? Then you will love my Chicken Enchilada Soup Recipe
Recipe Summary
- Low-carb: These flavor-packed Chicken Enchilada roll-ups made with sliced zucchini are such a great way to get your enchilada fix without all those carbs.
- A delicious shredded chicken filling. Succulent chicken, smothered in melty – low fat – cheese and loaded with mouthwatering seasonings – so yummy!
- Easy to make. These beauties come together so easily (and look so good!). Around 30 mins from the pantry to the table – done!
ingredients you’ll need
- Shredded Cheddar Cheese: I prefer cheddar cheese, you can use mild or sharp.
- Zucchinis: Use zucchini that is firm to the touch. Slice them thin.
- Fresh Cilantro: This adds so much flavor.
- Shredded Chicken: Cook your own or use rotisserie chicken or an even quicker and easier dish.
- Red Enchilada Sauce: if you prefer to use green enchilada sauce you can.
- Veggies – onion, bell pepper, jalapeno.
- Seasoning – salt, pepper, garlic powder, smoked paprika, chili powder.
- Lime Juice: if you do not have lime, use lemons.
How to make Cheesy Chicken Enchilada
- Make your enchilada stuffing – In a large bowl add enchilada stuffing ingredients. Mix well to combine, then set aside.
- Slice your zucchini – Using a peeler, peel slices of zucchini vertically.
- Make your roll-ups – On a working surface, add 2 slices of zucchini, spread about 2 tablespoons of the mixture, then roll into a spiral. Repeat the process until all the stuffing is used. Place in a prepared dish.
- Cook in a dish or casserole- Sprinkle with remaining cheese. Bake in the preheated oven for about 15 minutes or until bubbly and golden brown.
- Garnish, serve, and enjoy!
recipe notes and tips
- 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.
- 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.
Frequently asked questions
For this zucchini enchilada recipe, place the sliced zucchini on a flat surface and line it up straight. Place a small amount of the chicken stuffing towards the beginning of the sliced zucchini. Starting from the edge of the sliced zucchini closest to the filling, fold in and start rolling carefully so the zucchini does not tear off or rip. Roll all the way through, pick up with fingers, and place on a dish.
Enchiladas are stuffed with whatever meat you choose. Usually, the most common meats used are ground beef or chicken. For the stuffing, you can add jalapeno peppers, cheese, onions, tomatoes, and enchilada sauce. Garnishes for enchiladas can be, more cheese, cut-up tomatoes, jalapenos, avocados, onions, sour cream (also known as crema Mexicana), and fresh cilantro!
Firstly, it’s easiest to poach/boil the chicken. It is best to use boneless chicken breasts when planning on shredding chicken. Once the chicken is cooked through and still moist, place it in a bowl and shred it. You can use a cake mixer or your plain old fingers will do. You can also fill the chicken apart using 2 forks.
When choosing zucchini, look for ones that are bright green and are firm, and no soft spots. Smaller zucchini will be less watery and have fewer seeds. Ideally, go for zucchini that are between 6 and 8 ounces.
Storage and Reheating RECOMMENDATIONS
- Storing: Store leftovers in a lidded container in the fridge for up to 4 days. You can freeze for up to 3 months.
- Reheating: Reheat in the microwave for 1-2 minutes or until it is heated through.
More chicken Recipes
- Marry Me Chicken Pasta
- Chipotle Chicken Rice Bowl
- Honey Sesame Chicken
- Chicken Birria Tacos
- Chicken Artichoke Pasta
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Cheesy Zucchini Chicken Enchiladas
Equipment
- Veggie Slicer or mandolin slicer
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
Nutrition information is automatically calculated, so should only be used as an approximation.
