This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!
I’m going to start this post by saying that I LOVE this Low-carb Chicken Zucchini Enchilada recipe. I really DO. When I saw this recipe video on the Delish website, I was a little skeptical about cooking enchiladas with zucchini. However, it’s such a different recipe that I decided to adapt it from Delish. I’m glad to say that it turned out amazingly, and my entire family loved it! My husband even had seconds. And, I liked it so much that I will make future enchilada recipes with “zucchini tortillas.” 😉
I love this Low-carb Chicken Zucchini Enchilada because it’s lighter than the traditional recipe and also the filling is AMAZING. Zucchini is such a great vegetable to have on hand. I always use it to make low carb meals like my Sweet Potato Zucchini Casserole, Zucchini Casserole Recipe, and Zucchini noodles with Tomato Sauce and Shrimp.
This is definitely a great twist on this Mexican dish especially now that is it spring and summer will be here soon! Zucchini is such a hit throughout the season, so it is the perfect recipe to make in these upcoming months.
Also, this is a good recipe if you have lots of chicken leftovers in the fridge. To be honest, I didn’t cook a chicken for this recipe. The day before I made this recipe, I bought a roasted chicken at my local grocery store, and we had it for dinner with some veggies. The next day, I shredded the leftovers and made this Low-carb Chicken Zucchini Enchilada recipe.
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Of course, any type of chicken meat works here. You can use chicken thighs, chicken breast, and so on. I also think that if you have ground turkey in your fridge, you could use that too. It’ll work just fine. Also, I used a store-bought enchilada sauce just because it was faster and easier.
I used two types of cheeses (Monterey Jack and cheddar), which went perfectly with this low-carb chicken zucchini enchilada recipe. Mm… So good!! This is definitely the perfect recipe if you are on a low-carb or gluten-free diet.
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More low-carb zucchini recipes to try:
- Spinach and Zucchini Lasagna: This recipe is vegetarian, low-carb, and gluten-free. It is made with delicious homemade tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.
- 5-Ingredient Chicken Zucchini Boats: These are super easy to make, and it’s a great way to use chicken leftovers.
- 4-Ingredient Chicken Zucchini Rolls: This recipe makes a super-easy, healthy, and delicious dinner for the entire family to enjoy!
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Low-carb Chicken Zucchini Enchilada
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- salt and black pepper to taste
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3 cups free-range organic shredded chicken
- 1⅓ cups red enchilada sauce divided
- 4 large zucchini sliced with a mandolin or peeler
- 1 cup shredded Monterey Jack
- 1 cup shredded cheddar
- Sour cream for drizzling
- Fresh cilantro leaves for garnishing
Instructions
- Preheat oven to 350ºF.
- In large skillet over medium heat, heat the oil. Add the onion and salt.
- Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
- Stir well until combined.
- Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.
- After that, use the remaining enchilada sauce to top the zucchini enchiladas.
- Sprinkle with the shredded Monterey Jack and cheddar cheese.
- Bake for approximately 20 minutes, until the cheese is melted.
- Garnish with sour cream and cilantro, and serve.
Tips
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Low-carb Chicken Zucchini Enchilada recipe, please share it with your friends and family. Do you want to taste more? Try these 10 Low-Carb Zucchini Dinner Recipes or 15 Super Easy Low-carb Dinner Recipes. They’re all packed with flavour and are so easy to make.
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Ginger says
I made this last night! WOW so delicious! I don’t have a mandolin so I just sliced the zucchini as thin as I could and did a layering technique instead of rolling them! I also added green chilies to the onions! I highly recommend this recipe!!
Olivia says
Awesome! Glad to hear that!
Fay says
I’m not seeing recipe for what enchilada sauce or what kind you use.
Olivia says
I use this red enchilada sauce from Old El Paso.
Mary says
We really loved this recipe! I have never commented on an
Olivia says
Happy to hear that 😉
Alisa says
Made this first time and served to friends. I loved it. They loved it. Wish Mexican restaurants would have healthier options like this!
Olivia says
So happy to hear that 😉
Aly says
Such a good recipe!!! One I will definitely make again. I did some canned chopped jalapeños to add a little kick and it added some extra flavor.
Olivia says
Happy to know you liked this recipe and yes totally go for the chopped jalapeños. So good!
N says
Can this recipe be frozen? would really like to use this as a freezer meal.
Olivia says
I’ve never frozen this recipe, but I believe it can.
Jennie says
Does the zucchini cook thoroughly while in the oven for 20 minutes?
Olivia says
Yes it does.
Aja Perrin says
We loved this! I added a bunch of stuff to the recipe, however to make it more like my favorite enchiladas. Only used Monterey Jack,
A cob of corn kernels went in with the onion, a teaspoon or roasted coriander in with the spices. I stirred 1/2 cup of Monterey Jack and a huge spoon of 2% plain Greek yogurt into the chicken mixture, didn’t put the cheese on until the last 5 minutes, and baked it 25. Zucchini was still too crunchy for us, and it was SO hard to deal with, I think next time I will steam it or blanch it for a minute after slicing.. also served this with more Greek yogurt and sliced avocado and some sunflower seeds on top (bc they’re so good with zucchini and Monterey Jack cheese) served it with homemade healthy yellow rice I found on another site. Delish!
Fantastic!
Olivia says
Love that you served it with Greek yogurt and sliced avocado. So good!
Nikki says
Making this for the second time tonight. It’s delicious. Is there anything zucchini can’t do?!?!? I added canned green chili’s to mine just for funsies. Also excellent the next day reheated. Thanks for sharing!!
Olivia says
Love you added a canned green chili. It must be delicious!
Shellie says
Instead of rolling it up, I cut the zucchini as thin as possible and put it in the bottom of my baking dish, layered it with the chicken, put another layer of zucchini ( kind of like a lasagna), and then topped with the enchilada sauce and cheese. It was delicious!
Olivia says
That’s a great idea too 😉