Whenever I’m craving quick and flavorful low carb chicken recipes, this zucchini enchiladas recipe always comes to mind as a favorite.
You’ll be blown AWAY by how many flavors and textures are packed into this meal!
Utterly scrumptious and so easy, this innovative dish is one of those zucchini recipes that make you say, pasta who?? Juicy Mexican chicken combined with creamy cheese and tender zoodles makes dinner a fiesta! Low carb recipes this delicious are what make this lifestyle sustainable!
Enough talking – let’s dive in!
Besides the fact that it’s super mouthwatering? Well….
- You have all of these ingredients already, or can get them easily! This is a basic recipe with a few new (but easy!) techniques.
- Ready in under an hour, and half of that is bake time!
- Amazing flavors, giving you that comforting, fiery dinner you crave, sans carbs!
Anytime I make a new recipe, it takes a little getting used to. Here are some of the things I learned to make this zucchini enchilada recipe a breeze:
You’re probably familiar with most of these basic ingredients, but here are a few insider tips:
Chicken – For this recipe you’ll want to pre-cook your chicken. You can do it in a pan or in an instant pot.
Another great way to make healthy chicken recipes in a fraction of the time is to buy a rotisserie at the grocery store – no work, no dishes, and the flavor is AMAZING.
Cottage cheese – Thought this was just for breakfast? Think again! This mild and fresh cheese is low in calories and packed with protein!
It makes an amazing filling in these zucchini enchiladas, but you can also use sour cream or greek yogurt if that’s what you prefer or have on hand.
Enchilada sauce – Have you tried enchilada sauce recently? There are a lot of different brands and the flavors can vary a lot.
This thin tomato sauce and spices can come in red or green, plus a variety of spice levels! It may be worth it to get a few and experiment to find a brand you love, because it can make a big difference, and is a pretty individual choice.
My current fave? Trader Joe’s Brand!
Tools To Make
- Vegetable peeler – you probably have this basic tool around the house already, but did you know this actually comes in a few varieties?A Y-peeler may be a new gadget for you but it will be immensely helpful if you are planning to make a lot of recipes with wide noodles like these zucchini enchiladas call for.Don’t have a veggie peeler? See notes below for how to turn this into a lasagna type dish.
- Casserole dish – this recipe calls for a 9×13. You can, of course, use a smaller pan, but know you may have to get creative with the layering.If you do overload your pan a bit, add some more bake time to make sure it all gets nice and melty and hot.
Store leftovers of these creamy, cheesy zucchini enchiladas in an airtight container in the fridge. You can reheat in the oven, toaster oven or microwave for a quick meal!
Can You Freeze This?
You sure can, before or after baking. If you freeze before, wrap in several layers of plastic wrap and foil. Thaw before baking, or add some extra bake time to make sure it cooks through.
Keep your toppings in the fridge to add freshly after baking or reheating.
Meal Prepping Tips
This zucchini enchiladas recipe is incredible for a whole week of healthy dinners. Bake as directed, then separate into individual containers for a whole stack of fast, low carb dinners.
Reheat in the oven, toaster oven or microwave, and add toppings! Dinner is served!
Want to spice it up? I got you – let’s try something new!
Can I Skip The Rolling And Make and Layer The Zucchini?
Absolutely! Save time, and layer all those tasty ingredients into your casserole dish as if it were a Mexican zucchini lasagna! If you don’t have a veggie peeler, use a sharp knife to cut the zucchini into small pieces and layer your ingredients — kind of like I did in the cabbage lasagna.
How Can I Add More Veggies?
The best place to add more vegetables in this dish is cooked into the filling. Add some spinach, diced bell peppers or mushrooms in the filling mixture to make even more vitamin-and-flavor stuffed healthy casseroles!
Looking for even moreee veggies? Try this velvety low carb green bean casserole or cauliflower rice casserole for other fabulous veggie-packed side dishes!
Can I Use Different Types Of Meat?
You can totally mix it up protein style with these zucchini enchiladas. Try this dish with ground beef or turkey, or even crumbled tofu!
If you want to take your poultry in another direction, try this rich and tender low carb chicken casserole or juicy ground chicken casserole. Or try this new spin on an old favorite with this creamy low carb tuna casserole.
Can I Use Squash Instead of Zucchini?
Squash is such an amazing ingredient, giving a lot of texture along with some amazing nutrients! You can totally use mild summer squash instead of zucchini for a Mexican inspired low carb squash casserole!
Want to use a bolder flavor? Try this zesty spaghetti squash casserole!
Can I Make This More Spicy?
The great thing about Mexican food is that you can ALWAYS make it more spicy…
Don’t be afraid to amp up the seasonings or add in some diced jalapenos or serranos. If you want some other fast and burning-in-a-good way meals, try this easy low carb mexican casserole or this Tuesday-friendly low carb taco casserole.
- 2 Tablespoons Vegetable Oil
- 1 Cup Onion chopped
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 4 Ounce Can Green Chilies diced
- 1 Packet Taco Seasoning
- 1/4 Cup Water
- 3 Cups Chicken cooked + shredded (rotisserie works great!)
- 1 Cup Cottage Cheese greek yogurt, or sour cream
- 2 Cups Extra-Sharp Cheddar Cheese shredded
- 4 Medium Zucchinis
- 12 Ounce Jar Red Enchilada Sauce
- 1 Cup Monterey Jack Cheese shredded
- Preheat oven to 350 F.
- Heat vegetable oil in a large skillet over medium heat.
- Once shimmering, add the onion and saute until soft -- about 10 minutes.
- Turn off the heat in the pan, and stir in the salt, pepper, green chilis, taco seasoning, and water. Stir until the taco seasoning dissolves.
- Add chicken, cottage cheese (or sour cream/Greek yogurt), and cheddar. Stir until well combined and the chicken is coated in sauce.
- Cut each zucchini in half lengthwise.
- Use a vegetable peeler to cut long/thin strips in the zucchini on the cut side.
- Spread 1 cup of enchilada sauce evenly along the bottom of an 11x14 casserole dish.
- Lay 3 slices of zucchini on a flat surface, overlapping their edges a bit.
- Place a dollop of filling toward one end of the sliced zucchini.
- Roll the zucchini around the filling.
- Lay the rolled zucchini seam side down in your prepared casserole dish.
- Continue until you've done this for all the zucchini.
- Cover the zucchini with the remaining enchilada sauce and sprinkle with jack cheese.
- Bake in the preheated oven for 20-25 minutes, you'll know the enchiladas are done once the cheese is golden brown.
- Top with cilantro, avocado, sour cream and enjoy!
Are low carb casseroles saving the day in your busy life? I have plenty to make the coming weeks as effortless as possible! (Hey, I’m here to help!) Check these out:
- Low Carb Cheeseburger Casserole
- Low Carb Pizza Casserole
- Loaded Cauliflower Casserole
- Healthy Breakfast Casserole
- Low Carb Breakfast Casserole
I bet you’ll fall in love with these heaven-sent zucchini enchiladas! Comment below with your favorite type of salsa for this south of the border dish!