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Zucchini Chicken Enchiladas

🎉🌽🥑🧀 All the flavor of traditional enchiladas including seasoned shredded chicken, black beans, corn, cheese, and more. Rather than using tortillas, use thin-sliced zucchini to keep these enchiladas lighter, healthier, fresher, and to take advantage of summer produce! Even picky eaters will enjoy zucchini when it's prepared like this and bursting with Mexican-inspired flavors!

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Calories: 271 kcal
Course: Lunch , Dinner
Cuisine: American , Mexican

Ingredients

  • 1 to 2 tablespoons olive oil
  • ½ cup white or yellow onion finely diced
  • 3 cloves garlic finely minced
  • 1 cup black beans drained and rinsed
  • 1 cup corn I use frozen that's been thawed and drained; use canned that's been drained, or use freshly shaved from the cob
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups shredded chicken* See Notes for options
  • 10- ounce can red enchilada sauce divided (green enchilada sauce may be substituted)
  • 1 cup shredded Mexican blend cheese divided
  • 2 pounds zucchini very thinly sliced (approximately 4 large)
  • finely minced cilantro optional for garnishing
  • Sliced avocados optional for garnishing
  • Mexican crema optional for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 350F and spray a 9x13-inch baking pan or casserole dish with cooking spray; set aside.
  2. To a large skillet, add the olive oil, onions, and saute for about 3-4 minutes, or until onion is becoming soft and translucent. Stir very frequently.
  3. While you're waiting, use a Y-peeler to slice long, thin, vertical strips of zucchini. You'll want approximately 36 strips total. Place the slices in paper towels which will help draw out and absorb the natural moisture. Set aside.
  4. Add the garlic and cook for 1 minute, or until fragrant. Stir nearly constantly.
  5. Add the black beans, corn, chili powder, cumin, salt, pepper, stir to combine, and cook for about 1 minute, just to warm through.
  6. Add the shredded chicken, 1/3 cup enchilada sauce, 1/2 cup cheese, stir to combine, and cook for about 1 minute, just to warm through. Taste the mixture and make sure it's seasoned, to taste. Tip - Add additional salt, pepper, cumin, chili powder, a pinch of cayenne powder for heat, etc. as desired.
  7. To the prepared baking pan, add 1/3 cup enchilada sauce evenly spread over the bottom of the pan; set aside.
  8. Assembly - Lay 3 strips of zucchini parallel with each other, slightly overlapping on the side (consult blog post for photos), and place about 3 tablespoons filling mixture on one end, and carefully roll up. Repeat until all filling mixture has been used.
  9. Place the rollups in the prepared pan, seam side down.
  10. Evenly drizzle the final 1/3 cup enchilada sauce over the top, evenly sprinkle the remaining 1/2 cup cheese.
  11. Baking - Bake for about 25 minutes. Start checking at 20 minutes. Recipe is done with cheese is lightly golden browned and zucchini is soft and tender.
  12. Optionally garnish with cilantro, avocado, crema, or as desired and serve immediately.
  13. Storage - Leftovers will keep airtight in the fridge for up to 4-5 days, noting that the natural moisture of the zucchini will seep out as time passes so it may seem soupier. There is no way around this. I haven't tried freezing this dish. It may possibly be fine, although as the zucchini is frozen and then thawed, there will be additional moisture to contend with and so it will be soupier.
  14. Reheating - Reheat leftovers in the microwave for about 20-30 seconds, or as desired. Or simply let them sit at on the counter at room temp for about 30 minutes before consuming to take the cold chill from the fridge off them, which is how I prefer the leftovers.

Notes

  • Chicken Options - Use cooked chicken that’s shredded or diced. My Poached Chicken recipe, leftover Baked Lime Cilantro Chicken, or leftover grilled chicken, such as Grilled Lime Cilantro Chicken are all good options. Really, any cooked (leftover) chicken you have on hand and can shred or dice small is fine.

Nutrition Information

Serving 2enchiladass Calories 271kcal (14%) Carbohydrates 24g (8%) Protein 23g (46%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 47mg (16%) Sodium 1.003mg (0%) Potassium 732mg (21%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1.024IU (0%) Vitamin C 31mg (34%) Calcium 269mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 271

% Daily Value*

Serving 2enchiladass
Calories 271kcal 14%
Carbohydrates 24g 8%
Protein 23g 46%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 1.003mg 0%
Potassium 732mg 16%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1.024IU 0%
Vitamin C 31mg 34%
Calcium 269mg 27%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.