Low Carb Zucchini Enchiladas

No one would ever know these deliciously filling Zucchini Enchiladas are low carb!

With easy ingredients like cooked chicken, a can of enchilada sauce, and pre-shredded cheese, this delish dish is so easy to make and ready in just minutes! Quick and easy casseroles like this one are a cinch to clean up, perfect for busy weeknights. So the family and the chef will love it!

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Low Carb Enchiladas

Enjoy Mexican inspired food without carb-filled tortillas. Healthy, low-carb enchiladas are easy to make and perfect for a picnic or potluck.
Assemble in advance and freeze for later or bake later. It’s a great dish for weekly meal prep. Bulk it up and add leftover veggies from the fridge, a can of sliced black olives, or diced green chiles.

Ingredients & Variations

ZUCCHINI: Zucchini is an excellent switch for gluten, high-carb flour, and corn tortillas. Slice them thin so they are easy to roll!

MEAT: Zucchini enchiladas are stuffed with healthy chicken and veggies. This recipe is made for leftovers, though. Try ground beef, turkey, or even bay shrimp.

SAUCE: Purchased cans of enchilada sauce make this recipe a breeze! Experiment with red or green enchilada sauce.

CHEESE: Cheddar and Monterey Jack are the best types of cheese to use in Mexican recipes. Cotija is a dry, crumbly cheese that makes a great garnish on the top of enchiladas.

How to make Zucchini Enchiladas

These cheesy enchiladas are a healthy and low-carb way to use up all that zucchini harvest.

Prepare cheeses and zucchini (as per recipe below).
Saute veggies and seasonings until tender.
Stir in chicken and ¼ of the enchilada sauce.
Roll zucchini with filling (as per recipe) and place in casserole dish.
Top with remaining sauce and cheese, and bake.

How To Serve Enchiladas

In keeping with the keto theme, serve zucchini enchiladas with a bright and tangy pesto caprese salad, or a spinach and strawberry salad.

Tips & Time Savers

Keep leftover zucchini enchiladas covered in the refrigerator for up to 3 days. Reheat in the microwave. Add leftovers to a can of chicken soup to make another hearty meal! Freeze leftovers tightly for up to 3 months (they won’t be as firm, but will still taste good)!

Other Roll Up Recipes

zucchini enchiladas on plate topped with cilantro

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Low Carb Zucchini Enchiladas

These low carb enchiladas are an easy, cheesy and healthy meal.

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings servings

Author Holly

Ingredients

1 cup sharp cheddar cheese shredded
1 cup Monterey jack cheese shredded
3 zucchini
1 Tablespoon olive oil
½ onion diced
1 teaspoon cumin
½ teaspoon garlic powder
2 cups chicken cooked and shredded
15 ounces enchilada sauce
sour cream optional topping
chopped cilantro optional topping

Instructions

Preheat the oven to 350°F.
In a small bowl, combine cheddar and Monterey jack cheese and set aside.
Using a vegetable peeler or mandoline, thinly slice the zucchini into strips. Finely chop any remaining pieces of zucchini.
Heat olive oil in a small pan over medium heat. Add chopped zucchini, onion, cumin, and garlic powder and cook until tender.
Stir in shredded chicken and ¼ cup of enchilada sauce.
Lay out 3-4 strips of zucchini slightly overlapping and fill with ¼ cup of the chicken mixture, top with 2 tablespoons of cheese and roll up. Repeat with remaining zucchini slices.
Place zucchini enchiladas in a 9×13 inch baking dish and top with remaining enchilada sauce and cheese.
Bake for 25-30 minutes or until the cheese is golden brown and bubbly.
Before serving, top with sour cream and chopped cilantro, if desired.

Notes

Refrigerate enchiladas covered for up to 3 days.
Microwave enchiladas to reheat.
Freeze cooled portions for up to 3 months. Wrap tightly in plastic wrap then store in a zippered bag.