These chicken zucchini enchiladas are a delicious low-carb variation of the Mexican cuisine favorite. A seasoned ground chicken filling is wrapped in thin zucchini strips, topped with enchilada sauce and cheese and baked to melty, bubbly perfection. 

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Chicken Zucchini Enchiladas

I’ve been really into zucchinis lately and have been trying to come up with recipes that utilize them. These chicken zucchini enchiladas were one of those recipes that turned out SO good.

This recipe consists of seasoned ground chicken tossed with corn, black beans and enchilada sauce and rolled in thinly sliced zucchini strips. The ‘enchiladas’ are then topped with more enchilada sauce, cheese and baked until the cheese has melted and the sauce is bubbly.

If you follow me on Instagram, then you know that I LOVE carbs. That definitely includes tortillas, especially corn tortillas, like in this spicy shrimp tacos with mango avocado salsa. However, I sometimes like to get in a few extra servings of veggies and lighten up classic standbys.

These Chicken Zucchini Enchiladas are:

• Low carb
• Keto friendly
• Gluten free
• Veggie packed
• made with 8 main ingredients

Ingredients

Zucchini: The zucchini will be peeled with a vegetable peeler to get thin strips for rolling.
Ground chicken: You can also use ground turkey or shredded chicken.
Onion
Red enchilada sauce: Enchilada sauce is necessary in enchiladas! And red sauce is usually more flavorful than green.
Black beans: to beef up the filling and add some fiber.
Corn: also to add some extra flavor to the filling.
Green chilies: or you can use fresh or pickled jalapeños for some additional heat.
Spices: chili powder, cumin, smoked paprika, salt and pepper.
Shredded cheese: either cheddar or Mexican blend.

Optional Toppings

Cilantro: adds freshness and so much delicious flavor.
Avocado: adds creaminess
Sour cream: adds creaminess and also cuts spiciness, if you add jalapeños
Fresh or pickled jalapeños: for more flavor and spice!

What You’ll Need

• Large saute pan
• 9×13 inch baking dish OR two 8×8 inch baking dishes
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon
• Peeler

How to Make Chicken Zucchini Enchiladas

Prep zucchini: wash zucchini and cut off the ends. Use a vegetable peeler to peel the zucchini lengthwise to get a long thin strip. Repeat until the all the zucchini are cut into strips. Alternatively, you can use a mandoline to get thin strips.

Make filling: In a large sauté pan, heat 1 tbsp oil over medium heat. Add onions and sauté 3-4 minutes until soft and fragrant. Add ground chicken, break up with a wooden spoon and cook until browned through.

Add half the can of enchilada sauce, chili powder, cumin, smoked paprika, salt, pepper, corn, black beans and jalapeños or green chilies. Mix until everything is coated in the sauce.

Assemble enchiladas: Lay 3 to 4 strips of zucchini down on a cutting board, making sure to overlap that pieces slightly (see photo). Add 1-2 tablespoons of filling about 1 inch from the left edge.

Roll up the pieces of zucchini and place ‘enchilada in a 9×13 inch baking dish. Continue filling and rolling enchiladas until all of your filling is used or your baking dish is full.

Bake: Cover enchiladas evenly with the remaining enchilada sauce and top with shredded cheese. Bake at 400°F for 20 minutes, or until the sauce is bubbly and the cheese is melted.

Tips

• When peeling the zucchinis, hold the zucchini down firmly on the cutting board and also press down firmly on the peeler when peeling.
• When rolling up the enchiladas, use your pinkies to block the ends to prevent the filling from spilling out.
• If filling does fall out, just scoop it up and place it back in the ends of the enchilada once it’s in the pan.
• For thick strips of zucchini, layer three strips per enchilada. For thinner strips, layer four. The goal is to get enchiladas that are all fairly equal in length.

FAQ

Can you make chicken zucchini enchiladas ahead of time?

Yes. Assemble, cover with plastic wrap and refrigerate for up to 24 hours. Once ready to bake, remove plastic wrap and bake at 400°F for 25-30 minutes.

Can you freeze chicken zucchini enchiladas?

Yes. Assemble, cover with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, remove plastic wrap and baked covered for 20 minutes and then uncovered for 10-15 minutes, or until heated through.

Are chicken zucchini enchiladas spicy?

The spice level will depend on the type of enchilada sauce you use and if you add jalapeños. For mild enchiladas, use a mild enchilada sauce and mild green chilies instead of jalapeños.

Can I add cheese to the inside of the enchiladas? 

Of course! If you love cheese, add a small amount on top of the filling before rolling.

Substitutions

Ground chicken: use ground beef or turkey or cooked shredded chicken in place of ground chicken.
Enchilada sauce: you can use green enchilada sauce or a combo of red and green!
Green chilies: the green chilies/jalapeños can be omitted entirely.
Corn and black beans: feel free to replace the corn and black beans with your favorite veggies such as red or green bell pepper or cooked diced sweet potatoes.

More Recipes You’ll Love

• Chicken Enchilada Soup
• Burger Bowls with Special Sauce
• Copycat Cowboy Quinoa Veggie Burgers
• Spicy Shrimp Tacos with Mango Avocado Salsa
• Air Fried Chicken Chimichangas

If you make these chicken zucchini enchiladas, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!