Go Back
–+ servings
Zucchini Enchiladas

Zucchini Enchiladas

Delicious Zucchini Enchiladas filled with chicken, black beans, and topped with cheese. A healthy twist on a classic recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 10 enchiladas
Calories 368 kcal

Equipment

  • Oven
  • Baking pan
  • Skillet
  • Mandolin slicer
  • knife

Ingredients
  

Vegetables

  • 3 large zucchini
  • 1 tablespoon olive oil
  • ½ cup poblano pepper seeded and chopped
  • ½ cup onion chopped

Filling

  • 2 cups cooked chicken breast shredded
  • 1 16 ounce can enchilada sauce divided
  • ½ cup black beans drained and rinsed
  • ½ cup corn fresh, frozen (thawed), or canned (drained)

Spices

  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Topping

  • 1 cup grated cheese

Instructions
 

Cooking Instructions

  • Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick spray.
  • On a cutting board using a Mandolin slicer, sharp knife, or Y vegetable peeler, cut the zucchini horizontally to make long strips. Set zucchini strips aside.
  • Heat a small skillet over medium-high heat. Add olive oil, onion, and pepper. Sauté until tender, about 3-4 minutes. Add to a large bowl.
  • Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper, and ½ cup of the enchilada sauce. Stir well.
  • Pour ½ cup of enchilada sauce into the 9 x 13 pan and spread around evenly.
  • Overlap two strips of zucchini on a flat surface. Place a heaping tablespoon of the chicken mixture on one end and roll up. Place in pan on top of enchilada sauce.
  • Spoon remaining enchilada sauce over each roll-up. Top with shredded cheese.
  • Bake for about 25 minutes until zucchini is tender and they are heated through.

Notes

This recipe makes about 10 enchiladas. Serve with sour cream, cilantro, salsa, and avocado if desired. Store leftovers in the refrigerator for up to 2 days. Freezing is not recommended.

Nutrition

Serving: 1enchiladaCalories: 368kcalCarbohydrates: 21gProtein: 35gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 88mgSodium: 569mgPotassium: 1052mgFiber: 6gSugar: 8gVitamin A: 1215IUVitamin C: 61mgCalcium: 275mgIron: 3mg
Keyword chicken enchiladas, healthy enchiladas, low-carb enchiladas, vegetable enchiladas, Zucchini Enchiladas
Tried this recipe?Let us know how it was!