Try these Zucchini Enchiladas for a flavorful, low-carb dinner the whole family will enjoy. Thin zucchini slices replace tortillas so you get all the enchilada satisfaction with fewer carbs.
If you enjoy low-carb dinners, these zucchini enchiladas are a great addition to your rotation. They’re simple to prepare, adaptable, and pair well with salads or a side of rice for those not restricting carbs.
A Low-Carb Enchilada Recipe
Whether you’re following a low-carb lifestyle or simply looking for a lighter alternative to traditional enchiladas, these Zucchini Enchiladas deliver. The chicken filling is rich and creamy and works well on its own as a topping for salads, in lettuce wraps, or even tucked into a tortilla for those who want it.
For convenience, a bottled enchilada sauce works perfectly—Trader Joe’s is our preference—but you can use any store-bought sauce or make your own if you prefer.
What’s in the Filling?
This recipe is flexible. Use leftover rotisserie chicken to save time, or substitute ground beef, pork, ground chicken, or turkey—brown the meat with onions and follow the recipe. For a vegetarian version, swap in beans or refried beans and add diced peppers or extra vegetables to bulk up the filling. Note that beans will raise the carb count, but they make a tasty alternative and are often allowable on certain diets like Weight Watchers.
Slicing the Zucchini: Mandoline Tips
To roll the zucchini easily, you need thin, uniform slices. A mandoline slicer makes this quick and consistent; slices that are too thick won’t roll well and may crack. If you don’t have a mandoline, use a very sharp knife and slice carefully to keep the strips thin enough to roll.
Assemble by layering three overlapping zucchini slices, spooning a few tablespoons of the chicken filling across them, and rolling up with the seam on the bottom. Place rolled enchiladas seam-side down in a baking dish with a thin layer of enchilada sauce on the bottom.
Top the rolled enchiladas with the remaining sauce and a generous sprinkling of cheese. Use cheddar, Monterey Jack, pepper jack, or a mix—adjust the cheesiness to your preference.
These enchiladas bake quickly—about 20 minutes—so they’re a great weeknight option. Serve with rice or tortilla chips for anyone who prefers a more traditional side; kids often enjoy a crunchy topping of crushed chips for texture.
These were a surprising hit with kids in our house—sometimes lighter dishes exceed expectations. Give them a try; you may find zucchini becomes your new favorite enchilada wrapper.
Ingredients
- 4 medium zucchini, trimmed and sliced in half lengthwise (about 45 slices total for 15 enchiladas)
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 2–3 garlic cloves, minced
- 3 cups cooked chicken, cubed or shredded
- 4 ounces cream cheese
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 1/2 cups enchilada sauce, divided
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet. Add chopped onion and cook 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
- Add chicken, salt, cumin, black pepper and chili powder. Stir to combine, then add cream cheese and stir until melted into the filling.
- Pour 1/2 cup enchilada sauce into the chicken mixture, stir, and remove from heat to cool slightly.
- Slice zucchini into very thin strips that can roll without falling apart; test a slice to find the right thickness.
- Spread 1/2 cup enchilada sauce on the bottom of a 9″ x 13″ baking dish.
- Place three overlapping zucchini strips on a board, add about 3 tablespoons of chicken filling, and roll up with the seam on the bottom.
- Arrange rolled enchiladas seam-side down in the prepared dish. Repeat until you have about 15 enchiladas.
- Top with the remaining 1/2 cup enchilada sauce and sprinkle with shredded cheese.
- Bake 20 minutes, until cheese is melted and filling is heated through.
Notes
- Substitutions: Use ground meat instead of chicken or make a vegetarian filling with beans and extra vegetables.
- Serving: Serve with rice, a simple salad, or tortilla chips for added crunch.
- Storage: Leftovers keep well in the refrigerator for 3–4 days and can be reheated in the oven or microwave.
This recipe was adapted from Skinnytaste.
