Zucchini Enchiladas

By Lindsay FunstonPublished: Mar 10, 2017

Approved by The Delish Test Kitchen

4.9

14 Ratings

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We've all been there. You're planning dinner and you're in the mood something cheesy and saucy like an enchilada but you promised yourself last week that you wanted to go low-carb for a bit. So we created a recipe that will satisfy that will satisfy that craving while still keeping things light. Instead of using flour tortillas, we use tender, thin slices of zucchini to wrap up the chicken. Smothered with melted Monterey Jack and spicy enchilada sauce, you'll barely notice the difference!

If you gave this recipe a try let us know how it came out in the comments below!

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Yields:: 4 serving(s)
Prep Time:: 20 mins
Cook Time:: 20 mins
Total Time:: 40 mins
Cal/Serv:: 589

Ingredients

1 Tbsp.
extra-virgin olive oil
1
large onion, chopped
2
cloves garlic, minced
2 tsp.
ground cumin
2 tsp.
chili powder
Kosher salt
3 c.
shredded rotisserie chicken
1 1/3 c.
red enchilada sauce, divided
4
large zucchini, halved lengthwise
1 c.
shredded Monterey jack
1 c.
shredded cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish

Directions

1. Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
2. Step 2On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
3. Step 3Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
4. Step 4Bake until cheese is melty and enchiladas are warmed through, 20 minutes.
5. Step 5Top with sour cream and cilantro before serving.