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Zucchini Enchiladas

4.92 from 12 votes

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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 on a white plate next to beans and rice

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.).

Zucchini Enchiladas in  a glass baking dish

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 view of Zucchini Enchiladas on a white plate next to beans and rice

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:

More Enchilada Recipes to Try!

The printable recipe card is below, enjoy!

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-

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

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

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Recipe Rating




29 Responses
  1. Stacey @ Bake.Eat.Repeat.

    I love love love zucchini! And making them into enchiladas sounds like the best idea ever! These look amazing!

  2. Jocelyn @BruCrew Life

    I absolutely loved Gilmore Girls when it was on…I cannot wait to rewatch them on Netflix. And these stuffed zucchini look amazing. The cheesy goodness is calling my name!

  3. TiffH

    Mmm zucchini enchilda, sounds good to me! And I was so excited when I saw gilmore girls on Netflix, I totes binge watched and have already finished rewatching all 7 seasons. Love those girls!

  4. Dorothy @ Crazy for Crust

    GG was the best show on TV, hands down!! I still like to watch reruns and now it’s on Netflix??!!! Yay!!

    Also? LOVE these enchiladas, with zucchini? Genius.

  5. Erin @ Dinners, Dishes and Desserts

    I did not find GG until I was 26, and even then I thought it was the best show on TV, I LOVE it!!! I can not believe you have your husband on board, mine can not stand it.
    These enchiladas are such a great idea! I love any excuse to use zucchini!

  6. Megan {Country Cleaver}

    I’m over the top excited for two things – these enchiliadas and Gilmore Girls!! I smell a weekend binge on both!

  7. Lisa Cain

    5 stars
    Thank you for the wonderful recipe. I/we tried it out last night. I have a dear friend (Charlotte) visiting from out of town, (former neighbor) we used to love to cook together and when we are able to visit, we still love to cook together. So, we shared in the experience of making your recipe last night. What a hit!
    We made one minor adjustment by adding a cup of fire roasted tomatoes to sauce. EVERYONE loved it
    I am very excited to have your enchilada sauce recipe, I’ll be using thing from here on out, no more can sauce!
    Thanks again and Happy Halloween!

    p.s.-the websites I am sharing belong to my beautiful and amazingly talented friend Charlotte. All this and she can cook too! 🙂 Enjoy perusing her beautiful work and please, feel free to share her with your followers.

  8. Molly

    5 stars
    We just made these tonight and they were AWESOME. Thanks for all the great recipes, you have yet to disappoint. I even have your cookbook and wish you’d come out with another. 🙂

  9. Michelle

    5 stars
    Made these tonight, and the family loved them! We’re trying to eat less meat, so I left out the chicken, and added black beans. Next time I may add some brown rice to the mix. Really good!

  10. Faith

    5 stars
    Made these tonight and the hubby loved them! They are on the ‘please make again list’. I love this is a grain-free approach to enchiladas.

  11. David H

    5 stars
    Is it possible for you to put a nutritional statement with your recipes? They are great recipes and I have tried many, just would like to keep my arteries healthy. These are great tasting.

  12. Kathy Harris

    I wonder if this would translate well with eggplant? My boyfriend LOVES hat show, but I can’t stand it. I’m more of an NCIS gal.

  13. Lindsay

    5 stars
    This is soooo yummy! I make these at least once a month. I have made them for friends for dinner and they have raved about them to others. Such a great heathy twist on enchiladas (but they still have plenty of gooey cheese!)

  14. Lauren Mophett

    4 stars
    I LOVE this recipe and keep coming back to it, even now. I do typically add in a sautéed onion to my enchilada sauce and (to a doubled recipe) also like a can of drained black beans and diced tomatoes in the filling just to get added nutrients.

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