Zucchini Enchilada Roll Ups

By Rena |

This Zucchini Enchilada Roll-Ups Recipe is low in carbs, easy to make, so ridiculously delicious and healthy! Skip the tortilla and slice up some zucchini instead to make this comforting low carb dinner that the entire family will enjoy.

low carbzucchini enchilada in dish

Low Carb Chicken Zucchini Enchilada Roll-Ups

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 Chicken Enchilada Roll-Ups using Zucchini instead. This is a recipe that the whole family can enjoy and feel good about knowing that it’s low in carbs without missing out on any flavor. Skip the tortilla for this enchilada recipe and slice up that zucchini instead.

Looking for more recipes with enchiladas? Why not also try my delicious Crispy Baked Parmesan Zucchini Fries and my Chocolate Zucchini Cake!

why these zucchini enchelada rolls up are so good

  • Low carb enchiladas. These flavor-packed Zucchini Enchilada Roll Ups 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 enchiladas. These beauties come together so easily (and look so good!). Around 30 mins from the pantry to table – done!

ingredients you’ll need

  • Shredded Cheddar Cheese
  • Zucchinis
  • Fresh Cilantro

for the stuffing

  • Shredded Chicken
  • Red Enchilada Sauce
  • Veggies – onion, bell pepper, jalapeno.
  • Seasoning – salt, pepper, garlic powder, smoked paprika, chili powder.
  • Lime Juice
  • Cheddar Cheese

How to make these Zucchini enchilada roll ups

  • 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 the Enchilada Zucchini Roll-Ups – Sprinkle with remaining cheese. Bake in the preheated oven for about 15 minutes, or until bubbly and golden brown.
  • Garnish, serve, and enjoy!
enchilada roll up being lifted from the dish

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.
  • 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.

faq’s

How do you roll enchiladas?

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 tear-off or rip. Roll all the way through, pick up with fingers, and place on a dish.

side shot of zucchini enchiladas in a dish

What should I put in my enchiladas?

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!

top down shot of zucchini enchilada roll ups in a dish

How do you shred chicken?

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 in a bowl and shred. You can use a cake mixer or your plain old fingers will do. You can also fill the chicken apart using 2 forks.

roll up on a spoon

how to know when a zucchini is ripe

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.

overhead shot of roll ups
top down shot of zucchini enchilada roll up in a white dish

can i make these zucchini enchilada roll ups ahead of time?

Absolutely. You can either prep the casserole and cook it when you are ready to serve, or you can reheat cooked portions/leftovers. Zucchini Enchilada Roll-Ups holds up well for two to three days in a covered dish in the refrigerator.

roll up with chicken stuffing in a white dish
oven mitt holding a baking dish with zucchini enchilada roll ups

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side shot of zucchini enchiladas in a dish

Low Carb Zucchini Enchiladas

Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 283kcal
Author: Rena

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.
 
 
 
 
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.

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
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top view of 4 stuffed chicken breast in a gray skillet

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