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!
Low Carb Zucchini Enchiladas
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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
- Easy Pizza Roll-Up recipe – An easy one
- 3 Cheese Lasagna Roll Ups Recipe – Creamy and flavorful
- Grilled Cheese Roll-Ups recipe – A twist on a classic
- Chicken Bacon Alfredo Roll-Ups – Crispy and cheesy
Low Carb Zucchini Enchiladas
- 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
- 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 9x13 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.
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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