Sheet Pan Zucchini Chicken Enchiladas

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.

Love sheet pan meals? Try our sheet-pan sausage and potatoes recipe.

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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.

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.

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.

What to Serve with Enchiladas

• Mexican Rice – my mom’s recipe
• Mexican Corn Salad – so good with summer corn
• Pineapple Avocado and Bean Salsa – good as a side or topping
• Southwestern Chopped Salad – omit the chicken to serve as a lighter side
• Cilantro Lime Crema – great alternative to plain sour cream

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

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