These Zucchini Chicken Enchiladas are so delicious, you won’t even miss the tortillas!
I am SO excited to share this recipe with you guys because it’s one of my favorite new dinners in real life! I was craving enchiladas a few weeks ago but wanted something a little bit healthier. I’ve seen them made with thinly sliced zucchini, but for some reason I’ve never tried it – until now. GUYS. “Zucchini tortillas” are one of those replacements that do NOT dissapoint. Even Adam loved this recipe, and he’s usually pretty skeptical of vegetables pretending to be carbs 😂
Now you guys know I’m never into carb-shaming, but there are also serious benefits to upping your veggies and protein when possible – especially if you’re trying to lose weight and eat cleaner. And while the corn, black beans, and cheese ruins this recipe’s chances of being paleo and Whole30, it still has tons of health benefits in here! Plus, it’s just so freaking delicious. Who doesn’t want that?
Zucchini Chicken Enchiladas
Most you know that, while I love to eat healthy, I’m not about restrictive dieting. (You can read all about my thoughts on Whole30 here!) Which is why I love that these zucchini enchiladas are a twist on a less healthy favorite – but not just for people who are on low carb diets. It’s simply because zucchini is SO GOOD!
It’s also a great recipe to make if you’re having gluten free friends over for dinner! I know I can struggle with what to make that’s easy since I don’t like being in the kitchen juggling a protein and a million side dishes while our friends are drinking wine in the dining room 😂 It can be isolating!! But this recipe can be prepped ahead of time, and then all you need to do is pop it in the oven before your guests arrive. Easy peasy!
This recipe makes about 5-6 servings, depending on how hungry you and your guests are. If you break it up into 5 servings, your portion will have 316 calories, 9 grams of fat, and 3 grams of saturated fat. And despite having 31 grams carb, chicken and black beans brings the protein up to 30 grams, which is pretty darn good!
Note: I use a tool to come up with these numbers, but I am not a food scientist or dietitian! These numbers can vary if you are using a pre-made enchilada sauce, rotisserie chicken instead of boiling at home, or if you want to add more cheese than this recipe calls for. Just wanted to remind you to keep that in mind!
How To Make Zucchini Chicken Enchiladas
3 cups shredded chicken
1 can black beans, drained
1 cup frozen corn
1/2 tbsp olive oil
1/2 red onion (+ extra for garnish), diced
1 clove garlic, minced
1 1/3 cup red enchilada sauce (Frontera and TJ’s are my favorites!)
1/3 – 1/2 cup shredded cheese
If you are making your own chicken, boiling is my favorite method. Add a few chicken breasts to a pot and cover with water. Season with salt and pepper and bring to a boil. Once the water is boiling, lower the heat to medium, cover, and let simmer for 10 minutes. Remove and let them cool for 5-10 minutes. Shred with two forks. (You can also shred a rotisserie chicken if you don’t have time to cook the chicken yourself!)
Preheat oven to 350ºF.
In large skillet over medium heat, heat the oil. Add the onion and season with a little salt. Cook until translucent (a few minutes).
Add the garlic, corn, black beans, shredded chicken and 1 cup enchilada sauce. Stir well until combined. Remove from heat.
Using a shaped vegetable peeler (or mandolin slicer), cut very thin slices of zucchini. I tried to do this with a knife and it’s really hard to get them as thin as you need them for this recipe. Just be careful if you’re slicing the zucchini with a mandolin – it’s easy to knick your finger!
Overlap about 3 slices of zucchini on a cutting board or flat surface and spoon some of the chicken mixture on one end. Carefully roll up and transfer to a baking dish. Repeat until the baking dish is full. Be sure the mixture doesn’t escape as you’re rolling the zucchini, and pack them in tightly against each other so they stay sealed!
Pour the remaining 1/3 cup of enchilada sauce over the top, followed by shredded cheese.
Bake for 20 minutes.
Garnish with diced red onion, cilantro, sour cream, or fresh guacamole!
If you’re looking for a new baking dish, this one is my FAVORITE. The color is so pretty in real life, and it comes with a lid! Might not seem all that exciting, but it makes prepping ahead of time way easier – plus, you don’t need to transfer leftovers to a different dish if you don’t finish all of it! Just pop the lid on and put it in the fridge!
And while the price tag might seem daunting, Le Creuset products are literally the best investment you can make in your kitchen. They cook everything evenly, they last for YEARS, and they’re so darn beautiful. And no, I’m not getting paid to say this – nor have I ever gotten any free pieces from them. (DREAM COLLABORATION though! Let’s manifest that in my future, shall we??)
But back to the recipe! It is seriously so delicious – and I knew it wasn’t just me when Adam finished his plate and asked for more! Whenever people tell me they don’t like zucchini, I always tell them they just haven’t tried it prepared well with other flavors they like. Honestly, the key to hooking someone onto this vegetable is to use really thin slices that melt into the other flavors you’re cooking with.
For example, Adam didn’t like zucchini… until he tried my Crock Pot Lasagna with Zucchini. A grilled piece of zucchini on it’s own? Not his style. Zucchini with garlic, cheese, and tomato sauce? NOW we’re talkin!
Ever since then, I sneak it into all kinds of dinners. Tomato sauce and garlic is the easiest way to make it delicious, but that can get boring – which is why enchiladas were so appealing! Plus, it’s such a great way to get more veggie servings + protein and fiber!
- 3 cups shredded chicken
- 1 can black beans, drained
- 1 cup frozen corn
- 2 zucchini
- 1/2 tbsp olive oil
- 1/2 red onion (+ extra for garnish), diced
- 1 clove garlic, minced
- 1 1/3 cup red enchilada sauce
- 1/3 - 1/2 cup shredded cheese
- If you are making your own chicken, boiling is my favorite method. Add a few chicken breasts to a pot and cover with water. Season with salt and pepper and bring to a boil. Once the water is boiling, lower the heat to medium-low, cover, and let simmer for 10 minutes. Remove and let them cool for 5-10 minutes. Shred with two forks. (You can also shred a rotisserie chicken if you don’t have time to cook the chicken yourself!)
- Preheat oven to 350ºF.
- In large skillet over medium heat, heat the oil. Add the onion and season with a little salt. Cook until translucent (a few minutes).
- Add the garlic, shredded chicken, 1 cup enchilada sauce, corn, and black beans. Stir well until combined. Remove from heat.
- Using a vegetable peeler (or mandolin!), cut very thin slices of zucchini.
- Overlap about 3 slices of zucchini and spoon some of the chicken mixture on one end. Carefully roll it up and place in a baking dish. Repeat until the baking dish is full.
- Pour the remaining 1/3 cup of enchilada sauce over the top, followed by shredded cheese.
- Bake for 20-25 minutes.
- Garnish with diced red onion, cilantro, sour cream, or fresh guacamole!
Amount Per Serving: Calories: 316 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 64mg Sodium: 970mg Carbohydrates: 31g Fiber: 9g Sugar: 8g Protein: 30g
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