5.0 from 3 votes
Cheesy Zucchini Chicken Enchiladas
Easy to make and tasty enchilada recipe made with chicken and zucchini for a low carb option.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 283 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- ½ Cup shredded cheddar cheese
- 4 zucchini
- a handful of fresh cilantro, chopped, for garnish
Enchilada stuffing:
- 2 Cups cooked shredded chicken
- 1 Cup Red Enchilada Sauce
- Sea salt and pepper, to taste
- 1 Medium onion finely diced
- 1 red bell pepper finely diced
- 1 Jalapeño diced
- 1 Cup Shredded Cheddar Cheese (low fat) divided
- 1 Tsp garlic powder
- 1 Tbsp smoked paprika
- 1 Tsp chili powder
- 1 lime juiced
Instructions
- Preheat the oven to 400 ̊F, and lightly spray a baking dish with cooking oil.
- In a large bowl add enchilada stuffing ingredients. Mix well to combine, then set aside. Using a peeler, peel slices of zucchini vertically. Chop and freeze the remaining zucchini for broth or soups.
- On a working surface, add 2 slices of zucchini, spread about 2 tablespoons of the mixture, then roll into a spiral.
- Place into the prepared dish, Repeat with remaining zucchini slices until all the enchilada stuffing is used.
- Sprinkle with remaining cheese. Bake in the preheated oven for about 15 minutes, or until bubbly and golden brown.
- Garnish with fresh chopped cilantro and enjoy!
Cup of Yum
Notes
- You don't have to waste any zucchini! Just chop and freeze the remaining zucchini for broth or soups.
- For an extra spicy kick, sprinkle on some crushed red chili flakes.
- Use a preheated oven.
- You can use a peeler or mandoline to slice the zucchini. If you don't have either of those then you can a sharp knife.
- To save even more time, use rotisserie chicken.
- To make vegetarian you can swap out the chicken for black beans.
- These baked zucchini enchilada roll-ups can be stored in the refrigerator for up to 3 days.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
20g
(7%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
61mg
(20%)
Sodium
863mg
(36%)
Potassium
882mg
(25%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
2940IU
(59%)
Vitamin C
85.3mg
(95%)
Calcium
231mg
(23%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 863mg | 36% |
| Potassium | 882mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2940IU | 59% |
| Vitamin C | 85.3mg | 95% |
| Calcium | 231mg | 23% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.