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Low-carb Chicken Zucchini Enchilada

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!
Course Main Course
Cuisine American, Mexican
Keyword gluten-free, low-carb, Low-carb Enchilada, Zucchini Enchilada
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people
Calories 154kcal



  • 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.



This recipe was adapted from the site Delish.


Serving: 1/12 | Calories: 154kcal | Carbohydrates: 6.1g | Protein: 16.7g | Fat: 7.2g | Saturated Fat: 3.2g | Cholesterol: 41mg | Sodium: 245mg | Fiber: 1.7g | Sugar: 2.5g