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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

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.

Keywords: low carb, healthy, grain free, Mexican