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Zucchini Chicken Enchiladas

Cheesy, low-carb enchiladas made with thinly sliced zucchini wrapped around a seasoned chicken, bean, and corn filling.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 to 2 tablespoons olive oil
  • 1/2 cup white or yellow onion finely diced
  • 3 cloves garlic finely minced
  • 1 cup black beans drained and rinsed
  • 1 cup corn thawed if frozen, or drained if canned
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups shredded chicken see notes for options
  • 10 ounce can red enchilada sauce divided (green may be substituted)
  • 1 cup shredded Mexican blend cheese divided
  • 2 pounds zucchini very thinly sliced (about 4 large; ~36 strips total)
  • cilantro finely minced, optional for garnishing
  • avocado sliced, optional for garnishing
  • Mexican crema optional for garnishing

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray; set aside.
  • Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened and translucent, stirring frequently.
  • While the onion cooks, use a Y-peeler to slice each zucchini lengthwise into very thin strips. Aim for about 36 strips total. Lay the slices on paper towels to absorb excess moisture and set aside.
  • Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly.
  • Stir in the drained black beans and corn, then add the chili powder, ground cumin, salt, and black pepper. Cook for about 1 minute to warm and combine flavors.
  • Add the shredded chicken, 1/3 of the enchilada sauce (about 3.3 oz), and 1/2 cup of the cheese to the skillet. Stir to combine and heat for about 1 minute. Taste and adjust seasoning if desired.
  • Spread the remaining 1/3 of the enchilada sauce evenly over the bottom of the prepared baking dish.
  • Assemble the roll-ups: lay three zucchini strips parallel and slightly overlapping. Spoon about 3 tablespoons of the filling on one end of the strips and carefully roll them up. Repeat until all filling is used (you should have approximately 12 roll-ups).
  • Place each roll-up seam-side down in the prepared pan. Drizzle the remaining 1/3 cup enchilada sauce over the top and sprinkle with the remaining 1/2 cup cheese.
  • Bake in the preheated oven for about 25 minutes, beginning to check at 20 minutes. The dish is done when the cheese is lightly golden and the zucchini is tender.
  • Optionally garnish with finely minced cilantro, sliced avocado, and a drizzle of Mexican crema before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Y-peeler
  • Cutting Board
  • Knife
  • Paper Towels
  • Measuring Cups and Spoons

Notes

  • Use any cooked shredded or diced chicken you have on hand.
  • Frozen corn should be thawed and drained before using.
  • Paper towels help absorb excess zucchini moisture before assembling.
  • Adjust salt and spices to taste, and add cayenne for heat.
  • If using canned enchilada sauce, drain any excess liquid if very watery.