Zucchini Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
Mexican
Zucchini Enchiladas
Description
This recipe begins by sautéeing chopped onions with garlic, cumin, and chili powder to create a fragrant base. Shredded cooked chicken is stirred in along with enchilada sauce to fully coat the filling. Thin zucchini strips, peeled lengthwise with a Y-shaped peeler, serve as wraps for the chicken mixture. Each set of three slightly overlapping strips is rolled with a spoonful of filling and arranged in a baking dish.
Remaining enchilada sauce is poured over the rolled zucchini and shredded Mexican cheese sprinkled on top. Baking at moderate heat melts the cheese and softens the zucchini slightly while maintaining some texture. The finished dish is garnished with fresh cilantro, sliced jalapeño, and diced avocado to introduce layers of herbal freshness, mild heat, and creaminess.
The recipe offers a way to enjoy enchilada flavors with reduced carbs or gluten. It calls for careful preparation of zucchini slices to avoid excess moisture by prepping them in advance with paper towels between layers. Serving immediately preserves the best texture of the zucchini while the cheese remains melty and the filling warm.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 2 cloves garlic minced, clove
- 2 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- 3 cups chicken shredded
- 1 ½ cup enchilada sauce divided
- 2-3 zucchini large
- 2 cups Mexican cheese blend shredded
- cilantro for serving
- jalapeño
- avocado
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
- On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
- Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
- Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
- Garnish with cilantro, jalapenos and avocados, and serve immediately.
Notes
- Slice zucchini thinly a day in advance and layer with paper towels in between slices to reduce moisture.
- Leftovers store well in an airtight container for 2 to 3 days but zucchini texture softens with time.
- Ground beef, turkey, beans, or tofu can substitute shredded chicken if desired.
- If cumin or chili powder is unavailable, other Mexican spices like paprika, garlic powder, onion powder, or oregano may be used.
- A Y-shaped vegetable peeler works well for slicing zucchini thinly and evenly.
- Using ceramic bakeware helps retain heat and prevents excess moisture absorption during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 87mg | 29% |
| Sodium | 845mg | 35% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 277mg | 28% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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