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Low-carb Chicken Zucchini Enchilada

Yield: 12 people
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
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!
Print Recipe
4.14 from 79 votes



  1. Preheat oven to 350ºF.
  2. In large skillet over medium heat, heat the oil. Add the onion and salt.

  3. Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.

  4. Stir well until combined.
  5. 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.
  6. After that, use the remaining enchilada sauce to top the zucchini enchiladas.

  7. Sprinkle with the shredded Monterey Jack and cheddar cheese.

  8. Bake for approximately 20 minutes, until the cheese is melted.

  9. Garnish with sour cream and cilantro, and serve.

Recipe Notes

This recipe was adapted from the site Delish.
Course: Main Course
Cuisine: American, Mexican
Keyword: gluten-free, low-carb, Low-carb Enchilada, Zucchini Enchilada

Nutrition Information

Amount per serving (1/12) — Calories: 154, Fat: 7.2g, Saturated Fat: 3.2g, Cholesterol: 41mg, Sodium: 245mg, Carbohydrates: 6.1g, Fiber: 1.7g, Sugar: 2.5g, Protein: 16.7g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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