Zucchini Enchiladas

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Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce, and covered with tons of cheese! It’s a low-carb dinner that doesn’t taste low-carb! Or if you are interested in all the carbs, see my Red and Green Enchiladas.

Zucchini Enchiladas Recipe originally from October 2014! An oldie but a goodie!! Enjoy, friends! xo

Zucchini Enchiladas | Low Carb!

So, I decided to take matters into my own hands and make some fabulous Zucchini Enchiladas based loosely on my Enchilada Stuffed Mushrooms, Skinnytaste’s Chicken Enchilada Stuffed Zucchini Boats and Gimme Some Oven’s homemade Enchilada Sauce. And by ‘based loosely’ I mean those recipes were rolling around in my head for days and I finally got the zucchinis I needed to make the magic happen.

Anyways, this recipe overall is pretty simple to make and omg, it’ll make you WANT to eat zucchini. Maybe even two. I think it may have something to do with all that melty cheese. Just a thought.

If ever there was a recipe to make you swoon with delight, it probably would be this one. Give this recipe a try, friends. You won’t be sorry.

Main Ingredients Needed

You don’t need much to make these Zucchini Enchiladas. Zucchini (of course), the filling and some seasonings all come together to create a great dinner! Here’s what you need:

• Zucchini – the main star of the show! If you grow zucchini in your garden this is a perfect recipe to use some of those zucchinis up.
• Salt + Pepper – don’t forget to season as you go!
• Cheddar Cheese – this starts out the filling and eventually tops the whole thing off.
• Cream Cheese – tangy creaminess that is also part of the filling.
• Chicken – if you want to keep this recipe vegetarian, leave out the chicken. Or if you wanted to make this dish even easier, use rotisserie or canned chicken.
• Cumin – the perfect seasoning to bring all of that savory flavor.
• Chicken Stock – for a vegetarian meal use vegetable stock.

For the Enchilada Sauce

You have three options here, use store-bought enchilada sauce, use the enchilada sauce in the recipe card, or use my homemade enchilada sauce recipe. All are great options that yield super yummy results.

• Vegetable Oil – or canola oil!
• Flour – this helps stabilize and thicken the sauce. If you are looking for a gluten-free option, use cornstarch.
• Chicken Stock – more chicken stock to add flavor and volume to the sauce.
• Chili Powder, Cumin, Garlic Powder, Salt + Oregano – all of the seasonings that make this enchilada sauce so good!

Toppings

Feel free to top this dish with whatever you would top regular enchiladas with (sour cream, cilantro, avocado, tomatoes, etc.).

How to Make Zucchini Enchiladas

For full details on how to make Zucchini Enchiladas, see the recipe card down below 🙂

Preheat Oven + Prep

Preheat oven. Lightly spray 9×13 glass dish with nonstick cooking spray and set aside.

Prepare Zucchinis

Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake.

Make Enchilada Sauce

Meanwhile, make the enchilada sauce. Pour oil into a small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer. Reduce heat to low.

Make Filling

For the filling, stir 1 1/2 cups grated cheddar cheese together with cream cheese, chicken, cumin, salt and pepper, and chicken stock until moist and all ingredients are equally distributed.

Assemble Zucchini Enchiladas + Bake

Once zucchini boats are done baking and are tender, divide filling into each zucchini. Top with as much hot enchilada sauce as you’d like and then top with remaining cheddar cheese. Bake until warmed through and broil the last 2 minutes to brown the tops. Remove from the oven, cool, and serve.

Side Dishes

I like to serve Zucchini Enchiladas with a side of black beans and Cilantro Lime Rice, but you could also serve these alongside:

• Mexican Street Corn
• Homemade Salsa
• Classic Guacamole
• Cowboy Caviar

More Enchilada Recipes to Try!

• Beef Enchiladas
• Chicken Enchilada Casserole
• Pork Enchiladas
• Sour Cream Chicken Enchiladas
• Classic Chicken Enchiladas
• Crockpot Chicken Enchilada Casserole
• Beef Enchilada Dip
• Chicken Enchilada Bowl

The printable recipe card is below, enjoy!

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4.92 from 12 votes

Zucchini Enchiladas

Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce and covered with cheese! A dinner that doesn’t taste low carb!

servings 4 servings

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Ingredients

• ▢ 4 medium zucchini
• ▢ salt & pepper to taste

for the enchilada sauce-

• ▢ 2 tablespoons vegetable or canola oil
• ▢ 2 tablespoons all purpose flour
• ▢ 2 cups chicken stock
• ▢ 3 heaping tablespoon chili powder
• ▢ 1/4 teaspoon cumin
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon oregano

for the filling-

• ▢ 3 cups cheddar cheese grated and divided
• ▢ 4 oz. low fat cream cheese
• ▢ 1 1/2 cups chicken cooked and cubed
• ▢ 1 teaspoon cumin
• ▢ salt & pepper to taste
• ▢ 1/4 cup chicken stock

top with:

• ▢ cilantro if desired
• ▢ sour cream if desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Lightly spray 9×13 glass dish with non stick cooking spray and set aside.
• Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake for 30 minutes.
• Meanwhile, make the enchilada sauce. Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down 1 minute before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer 5 minutes. Reduce heat to low.
• For the filling, stir 1 1/2 cups grated cheddar cheese together with cream cheese, chicken, cumin, salt and pepper and chicken stock until moist and all ingredients are equally distributed.
• Once zucchini boats are done baking and are tender, divide filling into each zucchini. Top with as much hot enchilada sauce as you’d like and then top with remaining cheddar cheese. Bake another 10 minutes until warmed through and broil the last 2 minutes to brown the tops. Remove from the oven, cool 5 minutes and serve.

Nutrition

Calories: 548kcal | Carbohydrates: 19g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 1190mg | Potassium: 884mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2025IU | Vitamin C: 36.4mg | Calcium: 693mg | Iron: 2.6mg

Course: Dinner

Cuisine: Mexican

Keyword: zucchini enchiladas