Yield: 4 to 6 servings
Chicken Zucchini Enchiladas
These easy Chicken Zucchini Enchiladas are stuffed with melted cheese, chicken and a zesty red enchilada sauce for a tasty twist on a Mexican classic. Replacing the tortillas with thick cut zoodles makes this the perfect summertime dinner!
Ingredients
- 2 cups shredded chicken breast
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 4.5 oz can chopped green chiles, drained
- 1 10 oz can red enchilada sauce
- 8 oz 4-cheese Mexican blend shredded cheese, divided
- ½ cup shredded pepper jack cheese, for topping
- 3 large zucchini
Optional Toppings:
- Cilantro
- Sour Cream
- Hot Sauce
- Jalapeños
- Avocados
Want to save this recipe?
Instructions
- Preheat oven to 350°F. Using a mandoline, slice zucchini into thin strips, set aside. (Find detailed instructions in the post above for slicing your zucchini with a mandolin.)
- In a medium sized bowl, mix together the chicken, garlic, chili powder, cumin, salt, pepper, green chilies, 1 cup shredded cheese and ½ cup of the enchilada sauce.
- In the bottom of a casserole dish, add ½ cup of the enchilada sauce and spread it evenly.
- Lay the zucchini slices on a cutting board or wax paper and spread 2-3 tablespoons of chicken mixture onto the zucchini strips. Start at the bottom of the zucchini and roll up and place in the baking dish with the seam side down.
- Once you have filled the baking dish with zucchini enchiladas, top the enchiladas with the remaining Mexican cheese and the pepper jack cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes more.
- Let rest for 5 minutes after baking to cool and set up just a little, then serve topped with your favorite toppings!
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Nutrition
Serving: 1, Calories: 249kcal, Carbohydrates: 9g, Protein: 21g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Cholesterol: 66mg, Sodium: 851mg, Fiber: 2g, Sugar: 6g