The bold truth: You won’t even miss tortillas. The trick is to use a Y-shaped vegetable peeler to peel wide- thin- strips of zucchini.

You don’t just want to start on a whole zucchini; halve it lengthwise, then peel strips. These are your tortillas.

Next drain them on paper towels; the more moisture you release, the better off your enchiladas will be. This low carb chicken zucchini enchiladas recipe is authored by delish.

Low Carb Chicken Zucchini Enchiladas Recipe

Low Carb Chicken Zucchini Enchiladas Recipe

This Low-carb Chicken Zucchini Enchiladas is made with zucchini and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavorful!

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Recipe Summary
  • Course: Main Dish, Side Dish
  • Cuisine:: Italian, American
  • Servings: 4
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Author: Delish

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Ingredients for Chicken Zucchini Enchiladas

  1. 1 tbsp extra-virgin olive oil
  2. 1 large onion
  3. kosher salt
  4. 2 cloves garlic
  5. 2 tsp ground cumin
  6. 2 tsp McCormick chili powder
  7. 3 cups Shredded chicken
  8. 1⅓ cup red enchilada sauce
  9. 4 large zucchini
  10. 1 cup Shredded Monterey Jack
  11. 1 cup shredded Cheddar
  12. Sour cream
  13. Fresh cilantro leaves

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Instructions for Chicken Zucchini Enchiladas Recipe

To prepare chicken zucchini enchiladas, follow these steps:

  1. Preheat oven to 350º. In large skillet over medium heat, heat extra-virgin olive oil.
  2. Add onion and season with salt. Cook until soft, 5 minutes.
  3. Then add garlic, cumin, and McCormick chili powder and stir until combined.
  4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
  6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
  7. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  8. Spoon remaining ⅓ cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
  9. Bake until melty, 20 minutes.
  10. Garnish with sour cream and cilantro and serve.
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