Instead of using tortillas, I roll these Zucchini Enchiladas up with thin-sliced zucchini and stuff them with a cheesy chicken filling. It’s everything I love about traditional enchiladas, but it’s a little lighter, a little fresher, and super budget-friendly. Plus, this easy recipe only has 5 ingredients(!) and is ready in about 35 minutes. These zucchini enchiladas are such a fun way to incorporate more veggies into your weekly meal plan and make use of my favorite summer squash while you can get them at a great price!
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Easy Recipe for Zucchini Enchiladas
My partner’s love language? Chicken enchiladas. So when I want to spoil him, that’s exactly what’s on the menu. I recently had some zucchini in my fridge to use up, so I figured, why not put it to good use on enchilada night? Swapping tortillas for zucchini not only tastes amazing but also makes for a lighter, low-carb twist on a traditional enchilada recipe.
Zucchini is packed with vitamin C, potassium, and antioxidants, but you’d never guess they’re doing you any nutritional favors when they’re rolled up with tender shredded chicken, smothered in enchilada sauce, and baked under a blanket of bubbling cheese! 😉 But while this zucchini chicken enchiladas recipe is simple, the most important part is making sure your squash is sliced just right. It needs to be thin enough to easily roll up, so be sure to check out all my tips below!
Zucchini Enchiladas
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 9×13 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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Equipment
- 9×13'' Casserole Dish
- Mandoline Slicer (or Vegetable Y-Peeler)
Notes
Nutrition
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Gather all of your ingredients and preheat the oven to 350°F.
Slice the zucchini: Use a mandoline slicer to very carefully slice 2 large zucchini into thin strips (lengthwise). I used the thinnest setting my mandoline had, which was about 1/16 inch. You should get 18 wide slices per zucchini, so 36 in total. Press your zucchini slices gently between paper towels if they’re quite watery.
A regular vegetable Y-peeler will work if you don’t have a mandoline slicer, but you’ll likely need an extra zucchini to get enough slices to assemble the dish.
Make the filling: Add 2 cups shredded chicken (I used rotisserie chicken), ¼ cup enchilada sauce, ½ cup Monterey jack, and 2 sliced green onions to a large bowl. Mix to evenly combine.
Roll the enchiladas: Spread 1/2 cup of enchilada sauce on the bottom of your 9×13” casserole dish. Now lay out 3 slices of zucchini (making sure they are slightly overlapping) and place a spoonful of the chicken filling on the shortest edge closest to you (the side you will start rolling with). Carefully lift up the edge where you placed the filling, roll it up over the filling, and place it into the baking dish seam-side down.
Repeat with the remaining zucchini slices and chicken filling until you have 12 rolled zucchini enchiladas in your baking dish.
Evenly top the zucchini with the remaining enchilada sauce…
And then finish them off with the remaining Monterey jack cheese. Make sure you cover as much of the dish with the shredded cheese.
Bake: Place the baking dish in your preheated oven and bake for about 20 minutes or until the cheese has melted. Top with your favorite toppings, serve, and enjoy!
Recipe Success Tips
- Look for large zucchinis that are relatively straight with firm, smooth skin. The bigger the zucchini, the more strips you’ll get out of it. You need 36 strips total for this recipe. If you’re using a Y-peeler instead of a mandoline slicer, I recommend grabbing an extra zucchini just in case. Any leftovers can be grilled later for an easy side dish or lunch.
- Pat it dry. If your zucchini feels particularly juicy after slicing, just blot it with paper towels to remove the excess moisture. Mine wasn’t too wet, so I skipped this step.
- Slice the zucchini thin. This recipe is basically zucchini roll-ups filled with a chicken enchilada-style filling. The zucchini takes the place of tortillas, making this recipe naturally gluten-free. But for the roll-ups to work, the slices need to be thin and flexible. This is probably the trickiest part of the whole recipe. A mandoline slicer makes it way easier. Use the thinnest setting (mine was set to 1/16 inch) and slice the zucchini lengthwise into long, wide strips. A Y-peeler also works (but don’t forget to grab an extra zucchini, just in case). You can try using a knife if you’re in a pinch, but it’s tough to get slices that are both thin and even enough to roll. Trust me: use a mandoline or vegetable peeler and save yourself the frustration.
- Overlap the slices. Each enchilada is made using three zucchini slices. Lay them out on a flat surface, slightly overlapping lengthwise to create a wider base. This gives you enough surface area to hold the filling and roll everything up without it falling apart.
Topping Ideas!
You could easily serve these zucchini enchiladas as they are. BUT I do like to add a few toppings depending on what I have on hand! Here are some delicious topping ideas to try:
- Fresh cilantro
- Fresh or pickled jalapeños
- Sour cream
- Sliced red or green onions
- Pico de gallo
- Chopped avocado
- Lime juice
- Fire-roasted salsa
What to Serve With Zucchini Enchiladas
The last time I served these chicken zucchini enchiladas, I added a side of Spanish rice and air-fried tortilla chips with a dip. Guacamole is my usual dip of choice, but if I can’t find any avocados at a good price, I’ll go for our black bean dip instead. It’s the perfect midweek meal for the whole family during summer!
Storage & Reheating
You can store any leftovers in the fridge for up to 2 days. Let them cool completely before storing them in an airtight container. Reheat your chicken and zucchini enchiladas in the oven or the microwave until hot throughout. Just note they’ll likely be much softer after reheating. I wouldn’t freeze this dish as zucchini doesn’t usually freeze that well (it turns very soft after thawing), but you could totally freeze the enchilada filling on its own for up to 3 months. Let it thaw in the fridge before rolling it with freshly cut zucchini strips and baking.
That’s very clever. I’ll give it a try in a few weeks…my garden zucchini isn’t ready yet.