Zucchini enchiladas deliver melty, cheesy comfort of the classic dish while keeping things light and low carb.
Holly’s Recipe Highlights
- Flavor: These low carb enchiladas have warm, Mexican inspired flavors with savory sharp cheddar and creamy Monterey Jack.
- Recommended tools: I love using a mandoline to achieve thin flexible strips of zucchini, but a basic vegetable peeler also works well.
- Time-Saving Tips: Using pre cooked chicken makes this recipe super easy! Dice it up, chop the onions, and make the zucchini strips ahead of time. Store bought enchilada sauce and pre-shredded cheese are also great ways to reduce prep time!
- Serving suggestions: Serve zucchini enchilada roll ups hot with a dollop of sour cream and fresh cilantro. Keep sides low carb with some guacamole, salsa, or cauliflower rice.
- Yield: Makes a full 9 x 13 inch pan, which is about six hearty servings, for dinners or meal prep lunches.
Cheesy Enchilada Ingredients
- Zucchini: Look for medium to large zucchini that are straight and similar in size for wide strips that are easy to roll and less likely to tear.
- Chicken: Leftover roasted chicken or a rotisserie chicken are ideal options. Dark meat adds extra richness and flavor, while breast meat keeps this dish lean.
- Cumin: You can’t beat cumin for that enchilada flavor. For a bit more kick, bump up the amount or add a pinch of chili powder.
- Enchilada sauce: Choose a red enchilada sauce with lower sugar and carb content to keep this keto friendly. Mild, medium, or hot sauces all work, just be sure to check the labels for sugar and carb counts.
- Cheeses: Full fat, sharp cheddar gives the casserole a bold, tangy flavor but still melts nicely on top.
Ingredient Variations
- Use cooked ground beef or turkey instead of chicken.
- Stir a few tablespoons of cream cheese into the chicken mixture for an extra creamy filling.
- Add chopped jalapeños or green chilies to the onion mixture for even more flavor!
- Swap in a green enchilada sauce, or a hotter enchilada sauce, for a different flavor profile.
- Monterey Jack cheese melts smooth and creamy, while Pepper Jack can be used for subtle heat.
How to Make Zucchini Enchiladas
- Shred and Slice: Cut the zucchini into strips and shred the cheese.
- Mix: Make the chicken enchilada filling.
- Assemble: Roll the filling in zucchini strips.
- Bake: Place in the casserole dish, top with cheese and sauce, and bake until the zucchini is tender and the top is melted and bubbly.
- Serve: Top with fresh cilantro and sour cream, salsa, or guacamole.
Holly’s Roll-Up Rules
- Be sure zucchini are sliced evenly and as thin as possible for easy rolling and even cook time.
- If your zucchini seem very juicy, lightly salt the strips and let them sit a few minutes, then pat dry. This helps keep the sauce from becoming watery.
- Be careful not to overstuff the rolls as they may burst while baking. About a quarter cup of filling per roll is perfect.
- Assemble everything ahead of time, cover, and refrigerate for up to a day. Add a few extra minutes to the bake time if you are baking it straight from the fridge.
Leftovers: From Fridge to Fork
Cool leftovers completely, then refrigerate in an airtight container for up to 4 days. Reheat single portions in the microwave, or cover a baking dish with foil and warm at 350°F.
Chicken zucchini enchiladas freeze so well. Store up to 3 months, thaw in the refrigerator, then heat covered with foil in the oven. Add a thin layer of fresh cheese to help revive the texture and flavor.
For easy meal prep, pack two to three zucchini enchilada roll ups in a container for a protein rich, low carb lunch.
Zucchini Lovers Low Carb Recipes
Did you try this recipe for Zucchini Enchiladas? Leave and comment and rating below.
Zucchini Enchiladas
Tender zucchini strips are rolled around chicken enchilada filling, then baked with more sauce and melted cheese for a cozy, low-carb dinner.
Ingredients
- 3 zucchini
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- ½ onion diced
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 15 ounces enchilada sauce
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat oven to 350°F. Combine cheeses and set aside.
- Use a vegetable peeler to cut thin strips of zucchini. Set aside.
- Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
- Add to pan with onion, cumin and garlic and cook over low heat until tender.
- Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
- Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
- Place zucchini enchilada rolls in a 9 x 13" baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
- Top with sour cream and cilantro and serve.
Video
Notes
- Leftovers: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
- To Freeze: Let cool then place in an airtight container or freezer bag.
- To Reheat: Let thaw in the refrigerator, re-season, then bake with a fresh layer of cheese on top.
Nutrition Information
Serving: 2enchiladas | Calories: 296kcal | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 895mg | Potassium: 415mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Zucchini Enchilada Recipe
This is better than regular tortilla style enchiladas! Seriously!! We both LOVED it and will definitely continue to use this recipe. My husband even raved and raved which is unusual for him. (He likes and appreciate everything, but REALLY loved this!!). Since I have Celiac Disease and have to eat Gluten Free, this is an especially excellent recipe to have. I just wish I could have found some Extra Large Zucchini for it. Would be much easier to put together.
Thank you for this recipe!! I am sharing with others!!
I’m so glad you both loved it Talva!! Thank you for sharing the recipe!