Zucchini Enchiladas With Chicken Low Carb Wellplated Com

Cheesy, low carb Zucchini Enchiladas are an easy and healthy take on everyone’s favorite, ever-satisfying Mexican chicken enchiladas. It’s officially summer! That means our gardens, farmers markets, and local grocery stores are overflowing with fresh zucchini. These healthy zucchini enchiladas are my new favorite way to incorporate zucchini into our weekly dinner routine (along with Zucchini Stir Fry).
Made without flour or corn tortillas, these easy zucchini enchiladas use tender, thin slices of fresh zucchini for a low carb alternative. Stuffed with seasoned chicken mixture, corn, peppers, and plenty of melty cheese, this easy vegetable-wrapped enchilada recipe can be finished with your choice of either red or green enchilada sauce. I especially love my homemade Red Enchilada Sauce for this recipe, or the green enchilada sauce in The Well Plated Cookbook.

How to Make Zucchini Enchiladas

A lean twist on classic enchiladas, these healthy zucchini enchiladas have no tortillas. Instead, thinly sliced zucchini hugs the flavor filling for a gluten free, low-carb alternative.

The Ingredients

Zucchini. Loaded with fiber and nutrients, zucchinis are the best tortilla alternative for those following a low carb diet. (These Zucchini Pizza Boats are another great low carb zucchini recipe to try.)Chicken. Based on my grammy’s famous Green Chile Chicken Enchiladas recipe, the filling is a mix of lean shredded chicken, fresh veggies, and Greek yogurt for creaminess.

Corn. Another summertime favorite that lends lovely flavor and texture to the filling (and to this Mexican Corn Dip). In the summer, I prefer to use sweet corn removed fresh from the cob, but you can also use thawed, frozen corn, or canned corn if that’s what you have accessible.Onion + Garlic. Building blocks of flavor.Peppers. A combination of bell peppers and zippy poblanos provides the filling with a perfect blend of sweetness and spice.

Enchilada Sauce. Whether you’re craving zucchini enchiladas with green sauce or red, this recipe is for you. I’ve made this recipe (and these Vegan Enchiladas) with both sauce styles, and they’re both delicious. You can’t go wrong. If you don’t like either sauce, you could always go with tomato sauce.Greek Yogurt. Adds body and creaminess to the filling—plus extra protein! Could used sour cream!Cheese. If you ask me, the best enchilada recipe is one that contains plenty of cheese (like these Vegetarian Enchiladas)! Included in the filling and smothered on top, these cheesy zucchini enchiladas are sure to please.

Spices. A simple blend of cumin, chili powder, and a bit of salt gives the filling plenty of life. Or even add a dash of garlic powder!Toppings. Use your favorite Mexican toppings to finish your plate of healthy zucchini enchiladas (or Blackened Zucchini Tacos). Plain Greek yogurt, cilantro, diced tomatoes, or slices of creamy avocado are some of our go-tos.

The Directions

Storage Tips

To Store. Leftover zucchini enchiladas may be stored in the refrigerator for up to 2 days.To Reheat. Warm leftover zucchini enchiladas in a preheated 350-degree F oven until heated through. You may also microwave them in a covered container until steaming.To Freeze. I do not recommend freezing zucchini enchiladas once assembled or baked, as the zucchini becomes very soft and watery when thawed.

Recommended Tools to Make this Recipe

Skillet. This affordable option has been a long-time favorite in my kitchen.Mandoline. It’s not a tool I use every day, but when you need it, it’s hard to beat for effectiveness and ease.Baking Dish. This 9×13 baking casserole dish bakes evenly and comes in an array of fun colors.

How do you plan to use up all of your zucchini this season? I think these Zucchini Fritters are next on my list! Slow Cooker Carnitas or the filling from these Instant Pot Shredded Chicken Tacos would also be fantastic options.

Vegetarian Zucchini Enchiladas. Swap the chicken for 1 can of rinsed and drained low-sodium black beans.Whole30 Zucchini Enchiladas. You can make these zucchini enchiladas without cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that’s also dairy free and vegan (like my favorite Whole30 Meatballs with zucchini noodles recipe).

Need gluten free zucchini enchiladas? No changes are needed! As it is written, these zucchini enchiladas are gluten free. As always, check your labels if you are especially sensitive to gluten.