Delish Zucchini Enchiladas

These zucchini enchiladas are the cozy, saucy, cheesy answer to “what do I do with the mountain of zucchini on my counter?” It’s classic enchilada comfort, just lighter on the carbs and heavy on all the right things—melty cheese, juicy filling, and that saucy, bubbly bake that makes the whole kitchen smell like a hug. We swap tortillas for thin zucchini ribbons, tuck in a quick chicken-and-bean situation (or go all-bean, if that’s your mood), drown it in enchilada sauce, and bake until everything is one big pan of “oh wow.”

The first time I made these, my husband did that quiet nod thing he does when he’s trying not to inhale dinner in one breath. The kids declared them “noodle enchiladas,” which, honestly, is the best marketing I’ve ever had in my own house. They roll easier than you’d think, they reheat like a dream, and they’ve kind of become our midweek superhero—especially when there’s a rogue rotisserie chicken in the fridge and a plan that fell apart around 5:30 p.m. As per tradition, we eat them straight from the pan with too many toppings and zero regrets.

Kitchen Talk

I learned the hard way that thicker zucchini strips turn into stubborn little springboards that fling filling across the room. Mandoline = sanity. If you don’t have one, a veggie peeler makes thinner ribbons (you’ll just need more of them). Also: a quick salt-and-pat-down makes the zucchini way less watery. One time I skipped it and created the soup of sadness. Don’t be like me.

Green sauce vs. red sauce? I’m a two-sauce truther. A swipe of red in the pan and a drizzle of green on top makes you feel like you planned it that way. Cheese-wise, Monterey Jack melts like a dream. I tried pre-shredded once and it was fine—but freshly grated is silkier. And yes, I’ve tossed in corn when the fridge was tragic—sweet little pops that make it feel summery and happy.

Shopping Tips

– Vegetables: Look for medium, straight zucchini—too big and they get seedy and watery; too tiny and you’ll be peeling forever.
– Protein: Rotisserie chicken is weeknight gold, or grab a can of black beans for an easy vegetarian batch.
– Cheese: Monterey Jack or Oaxaca melts gorgeously; cheddar adds bite. Skip ultra low-moisture if you want that stretchy pull.
– Canned Goods: Enchilada sauce matters—choose a brand you’d happily taste by the spoon. Low-sodium is nice so you can salt to taste.
– Spices: Chili powder, cumin, and a pinch of smoked paprika make store-bought sauce taste homemade-adjacent.
– Fresh Herbs: Cilantro wakes the whole pan up. If you’re cilantro-averse, thinly sliced green onion or a little parsley works.

Prep Ahead Ideas

– Slice the zucchini and salt it, then blot dry and store layered with paper towels in a lidded container.
– Mix up the filling (chicken/beans, spices, a little sauce) and keep it in a jar or airtight container.
– In the morning: sauce the baking dish and roll a few; at night: top with cheese and bake. Dinner, done. Extras can be rolled and refrigerated unbaked for a day.

✔Time-Saving Tricks

– Use a mandoline or veggie peeler for fast, even zucchini ribbons.
– Rotisserie chicken + canned beans + jarred sauce = 20-minute assembly.
– Warm the sauce before baking; it cuts down oven time and keeps everything melty.
– Don’t rush the rest after baking—five minutes off-heat lets it set and slice cleanly.

✔Common Mistakes

– Skipping the zucchini blot: extra moisture will water down your sauce. Quick fix: bake uncovered a few extra minutes until it bubbles and thickens.
– Overfilling the rolls: they’ll boomerang open. If it happens, tuck them seam-side down and blanket with sauce/cheese like nothing went wrong.
– Sauce stinginess: dry pans lead to stuck bottoms. If it’s already stuck, run a thin spatula along the edge and spoon extra hot sauce over to loosen.
– Cheese scorch: if the top browns too fast, tent with foil and keep going.

What to Serve It With

– Simple chopped salad with limey vinaigrette.
– Cilantro-lime rice or cauliflower rice.
– Charred corn with cotija and a squeeze of lime.
– Warm tortillas (for the carb lovers at the table) and a quick pico.

✔Tips & Mistakes

– Salt the zucchini, then pat dry before rolling—game changer.
– Use a medium-hot oven; too hot and the cheese burns before the centers heat.
– Shred your own cheese if you can—it melts silkier.
– If it’s watery out of the oven, rest longer or broil 1–2 minutes to re-crisp the top.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate 3–4 days. They reheat beautifully in the microwave (soft and saucy) or in the oven/air fryer for a little edge crisp. Cold straight from the fridge? Honestly… kind of amazing, like next-day lasagna vibes. Breakfast play: reheat a slice and crown it with a fried egg.

✔Variations and Substitutions

– Vegetarian: swap chicken for extra black beans and corn, or crumbled tofu sautéed with taco spices.
– Protein twist: shredded turkey, ground chicken, or a plant-based crumble all work.
– Sauce swap: red, green, or a smoky chipotle sauce. Mix-and-match for fun.
– Dairy-free: use a melty dairy-free cheese and a little cashew cream drizzle.
– Not into rolling? Layer it like a lasagna—zucchini, filling, sauce, cheese, repeat.
– Spice level: add minced jalapeño to the filling or finish with hot sauce.

Frequently Asked Questions

Delish Zucchini Enchiladas

Light, low-carb enchiladas made with thin zucchini ribbons rolled around a zesty chicken-and-cheese filling, baked under a blanket of red enchilada sauce until bubbly.

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Prep Time: 25 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 47 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces zucchini medium, ends trimmed
• ▢ 2.5 cups cooked shredded chicken
• ▢ 2 cups red enchilada sauce divided
• ▢ 0.5 cup yellow onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 4 oz diced green chiles canned
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 0.5 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt divided
• ▢ 0.25 teaspoon black pepper
• ▢ 1.5 cups Monterey Jack cheese shredded, divided
• ▢ 1 tablespoon olive oil
• ▢ 0.25 cup fresh cilantro chopped, plus more for serving
• ▢ 1 tablespoon fresh lime juice about 0.5 lime
• ▢ 0.25 cup sour cream for serving, optional
• ▢ 1 pieces avocado sliced, for serving, optional
• ▢ 0.25 cup scallions thinly sliced, for serving, optional

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly oil a 9x13-inch baking dish and spread 0.5 cup enchilada sauce over the bottom.
• Using a mandoline or vegetable peeler, slice zucchini lengthwise into thin ribbons about 0.1 inch thick. Lay strips on paper towels, sprinkle with 0.25 teaspoon salt, and let stand 10 minutes to draw out moisture. Pat very dry.
• Warm olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds. Stir in chicken, green chiles, 0.5 cup enchilada sauce, cumin, chili powder, oregano, remaining salt, black pepper, lime juice, and cilantro. Cook 2 to 3 minutes, then remove from heat and stir in 0.5 cup cheese.
• Assemble rolls: Overlap 3 to 4 zucchini ribbons to form a sheet about the width of a tortilla. Spoon about 0.25 cup filling along one edge and roll tightly. Place seam-side down in the dish. Repeat to make about 12 rolls.
• Top with remaining enchilada sauce and sprinkle with the remaining 1.0 cup cheese.
• Bake until bubbly, 18 to 20 minutes. For a golden top, broil 1 to 2 minutes. Let rest 5 minutes before serving.
• Serve warm with sour cream, avocado, extra cilantro, and scallions.

Notes

For the easiest slicing, use a mandoline set to thin. If your zucchini are very watery, briefly microwave the ribbons for 30 seconds and blot dry before assembling.