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Delish Zucchini Enchiladas

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
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.