Low-Carb Zucchini Enchiladas Recipe

Name: Low-Carb Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; kosher salt and ground black pepper to taste; 1 tablespoon ancho chile powder; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon sea salt; 2 pounds cooked chicken breasts, shredded; 1 1/2 cups red enchilada sauce, divided; 2 cups shredded sharp Cheddar cheese, divided; 4 green onions, green and white parts chopped and separated; 1/4 cup chopped fresh cilantro; 4 large zucchini, thinly sliced lengthwise; 1/2 cup queso fresco, or more to taste; 1/4 cup sour cream (optional); 2 tablespoons chopped fresh cilantro, or to taste

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
kosher salt and ground black pepper to taste
1 tablespoon ancho chile powder
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 pounds cooked chicken breasts, shredded
1 1/2 cups red enchilada sauce, divided
2 cups shredded sharp Cheddar cheese, divided
4 green onions, green and white parts chopped and separated
1/4 cup chopped fresh cilantro
4 large zucchini, thinly sliced lengthwise
1/2 cup queso fresco, or more to taste
1/4 cup sour cream (optional)
2 tablespoons chopped fresh cilantro, or to taste

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
3
Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
4
Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
5
Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, kosher salt and ground black pepper to taste, 1 tablespoon ancho chile powder, and more.

Yes, Low-Carb Zucchini Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low-Carb Zucchini Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions