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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.

Top view of chicken enchilada rolls in a white dish
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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!
enchilada roll up being lifted from the dish with a spoon

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!
side shot of zucchini enchiladas roll ups in a 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.
  • 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.
overhead shot of shredded chicken enchilada roll-ups in a dish

Frequently asked questions

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 not tear off or rip. Roll all the way through, pick up with fingers, and place on 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!

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 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.

How to know when 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.

oven mitt holding a baking dish with zucchini enchilada roll ups

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

enchilada roll up with chicken stuffing in a white dish

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5 from 1 vote

Cheesy Zucchini Chicken Enchiladas

By: Rena
Servings: 4 servings
Prep: 15 minutes
Cook: 20 minutes
0 minutes
Total: 35 minutes
side shot of zucchini enchiladas roll ups in a dish
Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.

Equipment

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: 283kcalCarbohydrates: 20gProtein: 32gFat: 9gSaturated Fat: 3gCholesterol: 61mgSodium: 863mgPotassium: 882mgFiber: 6gSugar: 12gVitamin A: 2940IUVitamin C: 85.3mgCalcium: 231mgIron: 2.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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