Chicken Zucchini Enchiladas

Spicy chicken and green chiles are wrapped in zucchini sheets instead of tortillas for a low-carb twist on green enchiladas.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 466 Calories

Ingredients

• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 medium onion, diced
• 1 tablespoon extra-virgin olive oil
• 3 cups shredded cooked chicken
• 4 large zucchini, halved lengthwise
• 1 (4 ounce) can chopped Hatch chile peppers, drained
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon dried oregano
• 1.3333333730698 cups green enchilada sauce, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.

Step 3

Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Step 4

Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

Step 5

Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.