Low-Carb Zucchini Enchiladas

Chicken Breast

Low-Carb Zucchini Enchiladas

Low-Carb Zucchini Enchiladas
  • PREP TIME
    35 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    13

Experience the vibrant flavors of Mexico without the carb overload! These enchiladas swap traditional tortillas for tender zucchini ribbons, creating a lighter, yet incredibly satisfying dish. Smoky, cheesy, and packed with flavor, they're a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    158 mg
  • Fiber
    3 g
  • Protein
    49 g
  • Saturated Fat
    14 g
  • Sodium
    619 mg
  • Sugar
    4 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

Preheat the oven to 375 degrees F (190 degrees C).

02

Step
5 mins

Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.

03

Step
0 mins

Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.

04

Step
0 mins

Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.

05

Step
30 mins

Bake in the preheated oven until cheese is melted, about 30 minutes. (Approximately 30 minutes). Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

For an extra layer of flavor, consider grilling the zucchini slices lightly before assembling the enchiladas.
If you don't have ancho chile powder, you can substitute with regular chili powder, but the flavor profile will be slightly different.
Feel free to adjust the amount of cheese and spices to your liking.
These enchiladas can be assembled ahead of time and baked just before serving.

Aimee Murray

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (6)

  • Thora Kiehn

    Jul 1, 2025

    I added some chopped bell peppers to the chicken mixture and it was delicious!

  • May Rolfson

    Jun 27, 2025

    These are amazing! I never thought zucchini could replace tortillas so well.

  • Alf Okuneva

    Jun 26, 2025

    The flavor is incredible, and I don't feel guilty eating a second serving!

  • Daija Abbott

    Jun 25, 2025

    My family loved these! Even my kids, who are picky eaters, enjoyed them.

  • Orie Townebrekke

    Jun 22, 2025

    So easy to make and a great way to use up zucchini from the garden.

  • Daphney Schmitt

    Jun 13, 2025

    A fantastic low-carb alternative to traditional enchiladas.

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