Zucchini Enchiladas
These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!Step-by-step photos can be seen below the recipe card.
Servings: 6 servings (2 each)
Ingredients
- 2 zucchini large, sliced lengthwise using mandolin, (about ½ cup) $1.86
- 2 cups shredded chicken 16 oz, $2.98*
- 1 ½ cups enchilada sauce divided, (16 oz.) $0.60**
- 2 cups Monterey jack cheese shredded and divided (16 oz.) $1.97
- 2 green onions sliced, $0.24
Instructions
- Gather all ingredients and preheat your oven to 350°F.
- Carefully slice zucchini thin lengthwise using a mandoline***. Each zucchini should yield 18 wide slices (36 total).
- Meanwhile, in a large bowl, combine shredded chicken, ¼ cup enchilada sauce, ½ cup Monterey jack, and sliced green onions.
- Spread 1/2 cup of enchilada sauce on the bottom of the 9x13 casserole dish. Lay out 3 slices of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on the edge. Roll up and transfer to the baking dish seam-side down. Repeat with the remaining zucchini and chicken mixture
- Spread remaining enchilada sauce over zucchini and top with remaining Monterey jack cheese.
- Bake in the preheated oven until the cheese is melted, about 20 minutes. Garnish with toppings of your choice, and enjoy!
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Notes
*I used a store-bought rotisserie chicken for ease, but any shredded chicken works! This recipe is perfect for using up leftover grilled or baked chicken breasts.
**I went for a red enchilada sauce, but you can use green chile enchilada sauce if preferred.
***I used the thinnest mandolin setting (about 1/16-inch). No mandolin? A Y-peeler works, too—you might just need an extra zucchini to get enough slices. If your zucchini is watery, press it between paper towels to remove excess moisture.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 9g | Protein: 23g | Fat: 15g | Sodium: 790mg | Fiber: 2g