Low-carb zucchini chicken enchiladas made with zucchini instead of traditional tortillas. They are stuffed with chicken, corn, and bean filling. Incredibly satisfying, healthy, and light.

These zucchini enchiladas are very similar to Zucchini Lasagna Rolls Ups with Spinach and Artichokes. Both are low-carb, gluten-free, and kid-friendly. We absolutely love them!

Zucchini Chicken Enchiladas

Made with zucchini in place of traditional tortillas. Delicious and perfect for anyone who loves the flavors of chicken enchiladas but wants something lighter as in less carb-loaded.

These enchiladas are stuffed with shredded chicken, corn, and beans. Topped with enchilada sauce and cheese.

You can make these enchiladas anytime with leftover chicken, simply just shred it with two forks. Or even better, pick up a rotisserie chicken for easy shredded chicken.

Close up zucchini enchiladas

Zucchini Enchiladas Ingredients

This zucchini enchiladas recipe is fairly adaptable and easy to customize with any additional veggies, spices, or herbs.

  • Chicken – shredded cooked chicken, whether leftovers, freshly cooked or rotisserie works great. It’s tossed with onions, spices, corn, beans, salsa, and enchilada sauce. 
  • Enchilada sauce – I love this store brand of enchilada sauce. It’s made with real ingredients and has a delicious smoky flavor to it. But if you want to go all out and make a homemade enchilada sauce, this recipe looks so good!
  • Cheese – technically you can use your favorite cheese here. I personally love Mexican blend cheese. It has a little bit of everything.
  • Zucchini – zucchini replaces the traditional tortillas that are used to make enchiladas. So when shopping for zucchini look for ones that are similar in length and width. It will make slicing and rolling a little easier.
  • Toppings – I used a combination of cilantro, red onions, and sour cream. But you can also add green onions, avocado, or pico.
Ingredients for zucchini chicken enchiladas

How to Make Zucchini Chicken Enchiladas

Making the filling, peeling the zucchini into thin ribbons, and rolling up the zucchini is basically all the steps that go into making these chicken enchiladas. Here’s a detailed rundown:

  • Step 1: First make the chicken filling. In a 12-inch skillet sauté the onions and garlic until soft. Then stir in the frozen corn (you do not need to thaw it out), beans, and spices. Give everything a good toss. Then add in the shredded chicken.

Remove the skillet off the heat and stir in the salsa, enchilada sauce, and cheese. Taste and season with salt and pepper, to taste.

  • How to Make Easy Shredded Chicken:

    • Here’s my absolute favorite way to make easy shredded chicken: you will need 2 bone-in-chicken breasts with skin on (about 2 lbs. total). Rub chicken with olive oil and generously season with salt and pepper all over.

Bake 425 F for 40-45 minutes. Once cool, discard the skin, and pull the meat off the bones. You can either shred the meat with your hands or two forks. 

  • Step 2: Next prepare the zucchini ribbons. Using a Y-shaped vegetable peeler, peel the zucchini into thin ribbons. The first few are usually way too skinny to use so I normally toss those aside. You will need a total of 42 ribbons. 
  • Step 3: After you have the filling and zucchini prepared you can start assembling your “enchiladas”. Lay three zucchini ribbons on a flat surface, such as a cutting board. You want them slightly overlapping each other.

Add a generous 1/4 cup of chicken filling to the zucchini and tightly roll it up. Place seam down on a sheet pan.

  • NOTE: Sheet pan is great here because it gives the zucchini enchiladas plenty of space to steam out during baking. I would not recommend using a casserole dish just because you’ll end up with a lot of juice on the bottom and soggy rolls.
  •  Step 4: Top the enchiladas with remaining enchilada sauce and cheese. Bake for 22-25 minutes at 375 F.

Let the enchiladas rest for about 5 minutes so the rolls can absorb any excess moisture from the bottom of the pan. Serve with your favorite toppings.

Step by step instructions for zucchini enchiladasWhat to Serve with Enchiladas

Side view chicken enchiladas

Love enchiladas? Try our enchiladas verdes made with shredded chicken!

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Overhead zucchini chicken enchiladas in sheet pan

Sheet Pan Zucchini Chicken Enchiladas

  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: Tex-Mex

Description

Low-carb zucchini chicken enchiladas made with zucchini instead of traditional tortillas. They are stuffed with chicken, corn, and bean filling. So satisfying yet light.


Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen corn (no need to thaw)
  • 1/2 cup black beans, drained and rinsed
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 3 cups shredded cooked chicken
  • 1/2 cup tomato salsa
  • 1 cup red enchilada sauce, divided
  • 1 cup shredded Mexican blend cheese, divided
  • 2 lbs. zucchini, about 3 medium
  • Kosher salt and fresh black pepper

You Will Also Need:


Instructions

  1. Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.
  2. Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.
  3. Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper, to taste.
  4. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with a non-stick spray.
  5. Trim the ends of the zucchini and using a vegetable peeler, peel zucchini into thin ribbons. First few are usually too skinny to use. You can also use a mandoline slicer. You need a total of 42 zucchini ribbons.
  6. On a cutting board, lay out 3 ribbons of zucchini slightly overlapping each other. Add generous 1/4 cup of chicken mixture and tightly roll up the zucchini. Transfer to the sheet pan seam down, creating two rows of seven in the middle of sheet pan, for a total of 14 rolls.
  7. Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese.
  8. Bake for 22-25 minutes, or until cheese is melted and filling is hot. Before serving, let enchiladas rest for 5-10 minutes so the rolls can absorb any excess moisture from the bottom of the pan.

Notes

  1. I love this red enchilada sauce. It has a hint of smokiness and is made with good ingredients.
  2. When shopping for zucchini, look for zucchini similar in length and width.
  3. I do not recommend using a casserole dish or anything similar. The reason these are made in a traditional half sheet pan (18 X 13) is because you want enough room for steam to escape since zucchini retains a lot of water.
  4. These enchiladas are so good with sour cream (the more the better), cilantro, red minced onions, avocado, and green onions.

Nutrition

  • Serving Size: 2-3 rolled up zucchini
  • Calories: 274
  • Sugar: 3.7 g
  • Sodium: 662.6 mg
  • Fat: 13.9 g
  • Carbohydrates: 13.2 g
  • Protein: 25 g
  • Cholesterol: 64.1 mg

Keywords: low carb, healthy, grain free, Mexican