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Zucchini Enchiladas

Zucchini Enchiladas
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Zucchini Enchiladas are a deliciously healthy twist on traditional enchiladas, perfect for those seeking a low-carb meal that doesn’t skimp on flavor.

Ingredients

Scale
  • 3 medium zucchinis
  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce (red or green)
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. Slice the zucchinis lengthwise and sprinkle with salt. Let them sit on paper towels for 10 minutes to draw out moisture, then pat dry.
  3. In a mixing bowl, combine shredded chicken, half of the enchilada sauce, sour cream (if using), spices, salt, and pepper.
  4. Lay overlapping zucchini slices flat and spoon some chicken mixture onto one end. Roll up tightly and place seam-side down in the baking dish.
  5. Repeat until all zucchini slices are used. Pour remaining enchilada sauce over the rolls and sprinkle cheese on top.
  6. Bake for 20–25 minutes until bubbly and golden brown. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://quickrecipemaker.com/zucchini-enchiladas/