Chicken Zucchini Enchiladas

Name: Chicken Zucchini Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons chili powder; 0.5 teaspoon dried oregano; 3 cups shredded cooked chicken; 1.3333333730698 cups green enchilada sauce, divided; 1 (4 ounce) can chopped Hatch chile peppers, drained; 4 large zucchini, halved lengthwise; 1 cup shredded Cheddar-Monterey Jack cheese blend; 0.25 cup chopped fresh cilantro

4.7

(26)

21 Reviews

6 Photos

A low-carb approach to enchiladas with zucchini tortillas.

Submitted by bdweld

Updated on September 9, 2023

6

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Cook’s Note

Use red enchilada sauce if you prefer it.

31 home cooks made it!

Nutrition Facts (per serving)

466	Calories
25g	Fat
22g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 25g	32%
Saturated Fat 12g	58%
Cholesterol 118mg	39%
Sodium 624mg	27%
Total Carbohydrate 22g	8%
Dietary Fiber 6g	23%
Total Sugars 8g
Protein 41g	82%
Vitamin C 86mg	96%
Calcium 117mg	9%
Iron 4mg	21%
Potassium 1374mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken Zucchini Enchiladas

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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