Looking for a low-carb version of your favorite chicken enchiladas dish? Then look no further! This Creamy Chicken Zucchini Enchiladas recipe will knock your socks off! Each zucchini enchilada roll is packed full of flavor, they are very easy to make, and guaranteed to become your new favorite recipe.
Low-carb, keto-friendly, and gluten-free! Great for meal prep and delicious leftovers for your work day lunch.
LOW-CARB LOVIN’
Now that spring is in full force and zucchini is back in season – there’s no excuse not to experiment with low-carb versions of our favorite dishes!
These Creamy Chicken Zucchini Enchiladas are a new favorite in this house. Not only are they easy to make and full of flavor, but they are also great for meal prepping or lunch the next day! There are no tortillas used either – making for a guilt-free, low-carb, and gluten-free meal.
Each zucchini roll is loaded with creamy, shredded chicken and salsa verde sauce. The rolls are then baked in red enchilada sauce and topped with Monterey jack and cheddar cheese.
ANY AND ALL TOPPINGS WELCOME
Who else loves to load up their dishes with as many toppings as possible? Especially a dish like this? You can be as simple as you’d like, with a drizzle of plain Greek yogurt (healthier substitute to sour cream) and freshly chopped cilantro OR you can go with all the toppings.
TOPPING SUGGESTIONS:
- Chopped tomatoes
- Your favorite salsa
- Plain greek yogurt (or sour cream)
- Freshly chopped cilantro
- Jalapeno slices
- Avocado – mashed, sliced or diced
- Lime wedges
- Cotija cheese
- Chopped lettuce
- Sautéed peppers and onions
The options are endless. What are some of your favorite toppings??
INGREDIENTS NEEDED FOR THIS DISH
Full recipe with directions can be found within the printable recipe card below. Scroll down! 🙂
- Veggies: jalapeño, red bell pepper, yellow onion, zucchini, minced garlic
- Seasonings: paprika, chili powder, ground cumin, salt and pepper
- Olive oil
- Cheddar & Monterey Jack cheese – freshly shredded (or your favorite cheese!)
- Salsa verde
- Red enchilada sauce
- Cooked, shredded chicken breast
- Cream cheese
PRECOOKED CHICKEN
This Creamy Chicken Zucchini Enchiladas recipe calls for cooked, shredded chicken breast. You can also use rotisserie chicken for an extra flavor punch!
My favorite, easy way to prep chicken to have for the week is by using my Instant Pot.
- Place 4 chicken breasts (approximately 1 1/2 lbs) into the pot with 2 cups of chicken stock or broth. You can season the breasts if you’d like. I season with a little salt and pepper, as I use unsalted chicken stock/broth.
- Press the ‘Pressure Cook’ button and set the time for 13 minutes.
- Allow for a natural release before turning the valve to remove any additional pressure.
- Remove, allow to cool, and then shred with two forks. Simple as that!
LETS SHAKE, RATTLE, & ROLL!
These Creamy Chicken Zucchini Enchiladas are super simple to make! I assure you. So turn that pessimistic approach around and get to rollin’!
I have made these rolls several times, so I will give you the best directions and help that I can to ensure that your dish comes out a success.
- Some say you can use a potato peeler on the zucchini to create thin layers. Through trial and error, I don’t find this to be the most effective unless the zucchini is smaller than the length of the blade. Otherwise, you will get jagged cuts and it will not slice evenly. I have had more success using a Mandoline Slicer. You can slice as thinly or thickly as you would like. I used the #2 setting.
- Another reason I use a mandolin slicer – you can slice more thickly, which I think holds up better through baking and even reheating.
- Line the slices up (2 or 3 slices), slightly overlapping each other. Place 2-3 tablespoons of the filling in the center and roll the bottom end up and over, using your fingers to tuck it firmly before rolling to close it.
- The number of zucchini slices needed for each roll will depend on how thin/thick the slices are. If they are thin, I recommend 3-4 slices. Thick, use 2-3 slices. If they are too thick, they will not roll well. So test one slice by rolling it before going to town slicing all of your zucchinis.
- If you have any leftover filling, sneak it into the sides of the rolls with your fingers.
MORE LOW-CARB RECIPES TO TRY
- Taco Stuffed Zucchini Boats
- Creamy Chicken and Avocado Pesto Zoodles
- Chicken Tinga Lettuce Wraps
- Garlic Parmesan Ricotta Zoodles
- Lemon Garlic Butter Scallops with Cauliflower Risotto
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Creamy Chicken Zucchini Enchiladas
Ingredients:
Stuffing:
- 2 tbsp olive oil
- 1 jalapeno (optional), (finely chopped, seeds and stem removed )
- 1 red bell pepper, (finely chopped, seeds and stem removed )
- 1/2 cup chopped yellow onion
- 3 cloves minced garlic
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 cup salsa verde
- 4 oz cream cheese
- 2 cups cooked, shredded chicken breast
- salt and pepper, (to taste)
Rolls:
- 4 medium zucchinis, (ends removed)
- 1 cup red enchilada sauce
- 6 tbsp red enchilada sauce
- 1 cup shredded cheddar and monterey jack cheese (*SEE NOTES BELOW)
Instructions:
- Preheat oven to 375 degrees F.
- Place a large, nonstick pan over medium heat with olive oil.
- Once the oil is hot, add the chopped onions, peppers, and jalapenos. Saute 3-4 minutes, or until the onions are translucent. Add the minced garlic and saute for 30-60 seconds, or until fragrant.
- Lower temperature to medium-low. Add the seasonings and stir in the salsa verde.
- Add the cream cheese (in small chunks) and stir until it is fully melted and the seasonings are mixed in.
- Add the shredded chicken to warm, stirring well. Cook 1-2 minutes, or until the filling has thickened.
- Pour 1 cup of red enchilada sauce into an 8 x 12 inch baking dish, spreading it to cover the bottom.
- Lay 3 slices of zucchini out, overlapping them slightly. Spoon 2-3 tablespoons of the chicken mixture to the center. Bring the bottom end of the zucchini up and over, tucking tightly before rolling to close.
- Carefully transfer each roll to the prepared baking dish to rest on top of the enchilada sauce. Repeat with the remaining zucchini and chicken mixture, rolling approximately 12 rolls.If there is any remaining chicken mixture, carefully stuff it into the sides of the rolls with your fingers.
- Bake for 15-20 minutes, or until the zucchini has softened and is fork tender.
- Top each roll with 1/2 tablespoon of red enchilada sauce and then with cheese. Bake 10 additional minutes, or until the cheese has melted.If preferred, turn the oven to broil for 1-2 minutes to brown the cheese. Watch carefully!
- Garnish with your favorite toppings: plain greek yogurt (or sour cream), freshly chopped cilantro, tomatoes, avocados, lime wedges, etc. Enjoy!
