Why You’ll Love This Recipe

• A healthier, low-carb alternative to traditional enchiladas.

• Easy to customize with your favorite proteins and vegetables.

• Cheesy, creamy, and full of Mexican-inspired flavor.

• Family-friendly and great for meal prep.

• Ready in just over 40 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Red onion, chopped

• Jalapeño, seeded and diced

• Garlic, minced

• Chicken breast or thighs, cooked and shredded

• Sour cream

• Cheddar cheese

• Low-carb enchilada sauce

Directions

1. Preheat oven to 350°F (175°C). Lightly spray a 13 x 9 baking dish with cooking spray.

2. Slice zucchini lengthwise into thin strips using a slicer. Sprinkle with salt and let drain on paper towels for 15 minutes.

3. In a skillet, sauté onion and jalapeño for 5–6 minutes. Add garlic and cook for another minute.

4. Transfer vegetables to a bowl and mix with shredded chicken, sour cream, and ½ cup of cheddar cheese.

5. To assemble, place 4 zucchini strips slightly overlapping, add filling, then roll carefully. Transfer to the baking dish.

6. Top with enchilada sauce and sprinkle with remaining cheese.

7. Bake for 20 minutes, until cheese is melted and bubbly.

8. Serve warm, garnished with extra herbs or toppings if desired.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 26 minutes

• Total time: 41 minutes

Variations

• Swap chicken for ground beef, turkey, or pork.

• Make it vegetarian by using black beans, mushrooms, or spinach as filling.

• Add extra spices like cumin, chili powder, or smoked paprika for a bolder flavor.

• Try Monterey Jack or pepper jack cheese instead of cheddar.

• Use salsa verde in place of enchilada sauce for a tangy twist.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in the oven at 325°F (165°C) until warmed through, or microwave in short bursts.

• Freezing is not recommended as zucchini can release excess water when thawed.

FAQs

1. Do I need to salt the zucchini first?

Yes, salting helps draw out excess moisture so the enchiladas don’t become watery.

2. Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas in advance and refrigerate before baking.

3. What’s the best way to slice zucchini into strips?

A mandoline or vegetable slicer works best for even, thin slices.

4. Can I use rotisserie chicken?

Absolutely, it’s a great shortcut for quick prep.

5. Is this recipe keto-friendly?

Yes, it’s low-carb and keto-friendly when made with a low-carb enchilada sauce.

6. Can I freeze zucchini enchiladas?

Freezing isn’t ideal since zucchini releases water when thawed, but you can freeze the filling separately.

7. How spicy is this dish?

It has mild heat from the jalapeño, but you can adjust spice by adding more chili or using a spicier enchilada sauce.

8. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and adds extra protein.

9. How do I keep the rolls from falling apart?

Overlap the zucchini slices and roll tightly. Using a spatula helps transfer them to the dish.

10. What toppings go well with zucchini enchiladas?

Avocado, cilantro, diced tomatoes, or a drizzle of hot sauce all pair beautifully.

Conclusion

Zucchini enchiladas are a wholesome, flavorful, and low-carb spin on a Mexican favorite. With their cheesy filling, tangy sauce, and fresh zucchini “tortillas,” they’re just as satisfying as the original while being lighter and healthier. Whether for a weeknight dinner or a meal-prep option, this recipe is sure to become a regular at your table.

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