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:
- Sheet pan (half sheet 18 X 13)
- Vegetable peeler (Y shaped peeler works the best)
Instructions
- Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.
- Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.
- 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.
- 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.
- 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.
- 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.
- Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese.
- 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
- I love this red enchilada sauce. It has a hint of smokiness and is made with good ingredients.
- When shopping for zucchini, look for zucchini similar in length and width.
- 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.
- 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
