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Zucchini Enchiladas

These healthy zucchini enchiladas with chicken are an easy, low carb, and gluten free recipe made without tortillas. Try with beef or turkey!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 16 enchiladas
Calories: 100 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 1 medium poblano pepper or green bell pepper diced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon kosher salt
  • 2 cloves garlic minced
  • 2 cups cooked shredded chicken*
  • 1 cup corn either fresh cut from the cob, frozen and thawed, or canned
  • 1 cup grated sharp cheddar cheese divided (about 4 ounces)
  • ⅓ cup nonfat plain Greek yogurt
  • 1 can green or red enchilada sauce divided (15 ounces)
  • 4 large zucchini
For Serving:
  • chopped fresh cilantro
  • nonfat plain Greek yogurt
  • diced cherry tomatoes

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
  2. In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, frequently stirring, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing to medium heat if the vegetables start to burn.
  3. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
  4. With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to ensure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
  5. Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish.
  6. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.
  7. Starting at the short ends (not the sides), gently roll the zucchini strips around the filling like a sleeping bag. Carefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining enchilada sauce and 3/4 cup cheese.
  8. Bake the enchiladas until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve hot, with any and all desired toppings.

Notes

  • *INGREDIENT NOTE: Use this stovetop method for how to cook shredded chicken, Baked Chicken Breast, Crock Pot Shredded Chicken, or my Instant Pot Chicken.
  • **BAKING TIP: If all of your zucchini enchiladas do not fit in a single baking dish, you can bake the extra in a smaller dish on the side.
  • TO MAKE AHEAD: To make ahead up to 1 day in advance, assemble the enchiladas through Step 7. Bake just before serving. If you wish to make ahead zucchini enchiladas more than 1 day in advance, prep the enchilada filling as directed through step 3 and store it in an airtight container in the refrigerator for up to 4 days. When ready to prepare, slice, fill, roll, and bake as directed just before serving. 
  • TO STORE: Leftover zucchini enchiladas may be stored in the refrigerator for up to 2 days.
  • TO REHEAT: Warm leftover zucchini enchiladas in a preheated 350-degree F oven until heated through. You may also microwave them in a covered container until steaming.
  • TO FREEZE: I do not recommend freezing zucchini enchiladas once they are assembled or baked, as the zucchini becomes very soft and watery when thawed.
  • VEGETARIAN OPTION: Swap the chicken for 1 can of rinsed and drained low-sodium black beans.
  • WHOLE30 OPTION: You can make these zucchini enchiladas without cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that's also dairy free.

Nutrition Information

Serving 1enchilada Calories 100kcal (5%) Carbohydrates 7g (2%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 20mg (7%) Potassium 333mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 603IU (12%) Vitamin C 31mg (34%) Calcium 77mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 16enchiladas

Amount Per Serving

Calories 100

% Daily Value*

Serving 1enchilada
Calories 100kcal 5%
Carbohydrates 7g 2%
Protein 8g 16%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 20mg 7%
Potassium 333mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 603IU 12%
Vitamin C 31mg 34%
Calcium 77mg 8%
Iron 1mg 6%

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