Zucchini Enchiladas

This was a super quick and easy recipe that tasted delicious! I didn’t miss the flour tortillas at all. You could make this so many different ways, we used chicken. I think having black beans and other veggies would be a great meatless Monday meal. Or doing some beef would be good too! Whatever you have on hand.

What You Need

cooked shredded chicken breast – I had bought a package around a pound, maybe a little less, of thin chicken breasts from the grocery store and cooked them in some chicken broth in the crock pot on low for 8 hours while we were gone during the day. You could also use a rotisserie chicken to make it even easier! Or boil some on the stove.

2-3 zucchini

1 can enchilada sauce

2 cloves minced garlic

2 tsp chili powder

2 tsp cumin

1 tsp salt

shredded cheese – I used a cheddar jack mixture

What You Do

–Preheat oven to 350 degrees and spray your baking dish with cooking spray.

–Heat chicken in skillet along with the salt, minced garlic, chili powder, cumin, 1 cup of cheese and 1 cup of the enchilada sauce. Stir for around 5 minutes.

–While that is cooking, using a veggie peeler and slice out your zucchini

–Take three zucchini slices and lay them horizontally flat, overlapping them just a little. Spoon in the chicken mixture to the middle, and close up the enchilada by wrapping the sides around. Lay them with the wrapped side facing down into your baking dish.

–Once they are all rolled up, drizzle the remaining enchilada sauce and sprinkle with some additional cheese.

–Bake at 350 degrees for 20 minutes.


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  • Reply Ashley @ The Wandering Weekenders May 15, 2018 at 12:31 pm

    Yum! We’ve made zucchini lasagna before but never thought about zucchini enchiladas! This would be perfect for a taco Tuesday night too if you need something low carb!

  • Reply Heather May 15, 2018 at 1:18 pm

    YUM thank you for sharing this! I am going to make it asap and tell you how much I love it 🙂

  • Reply laura May 15, 2018 at 1:57 pm

    That looks so good! I love using zucchinis in place of carbs, and all the cheese all melty…yuuuuuuum.

  • Reply Lindsay Latimer May 15, 2018 at 2:53 pm

    YUM! Thank you for posting this. I’ve been doing a take on this for our lunches lately, only I’ve been using low-carb tortillas. This is even better.

  • Reply Andrea @ Living On Cloud Nine May 15, 2018 at 3:48 pm

    Oh my YUM!! You know I am all love this..zucchini, never enough Zucchini for me!!

  • Reply Kate May 15, 2018 at 5:04 pm

    YUM! I was hoping you were going to share these 😀

  • Reply ShootingStarsMag May 15, 2018 at 9:13 pm

    You can make all sorts of things with zucchini!! Thanks for sharing.

  • Reply Heather May 16, 2018 at 7:15 am

    These looked so delicious when you shared on Insta, I can’t wait to try them!!

  • Reply Audrey May 16, 2018 at 9:20 am

    Yummy! I’m thinking we might do this with beef! The recipes you share are ALWAYS a hit in our house!!

  • Reply cara May 16, 2018 at 10:14 am

    This looks soo yummy! I love all your healthy recipes and I totally need to try this one.

  • Reply Biana @ Blovedboston May 16, 2018 at 10:46 am

    This looks so good! I love the healthier version of enchiladas but they still have the same great taste! xo, Biana –BlovedBoston

  • Reply Danielle May 16, 2018 at 1:08 pm

    Yummy. These sound really good and healthy!!!

  • Reply Meg Taylor May 16, 2018 at 1:49 pm

    Oh wow – these look delicious!! I looove Mexican food!

    Meg, Borrowed Heaven

  • Reply Missy @MySh!ttyKitchen May 16, 2018 at 4:47 pm

    Totally making these soon, sounds so yummy! I don’y know why I haven’t done this before! Thank you for sharing!

  • Reply chelsea jacobs May 17, 2018 at 9:30 am

    These look amazing! I would have never thought to try this!!

  • Reply kristen May 30, 2018 at 10:03 am

    i keep meaning to try something like this, but i’ll be completely honest and say what’s stopping me is the actual cutting of the zucchini haha. so lazy! but i want to try… one day.

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