Zucchini Enchiladas

Zucchini Enchiladas

These Zucchini Enchiladas are a delicious and low carb way to enjoy a favorite dish! They are a perfect summer dish, using in-season zucchini, and at just 230 calories and a whopping 30 grams of protein per serving, they will fill you up without weighing you down! This dish carries well, so take it with you to potlucks or picnics. Also, you can pop it in the freezer and pull it out on a busy weeknight, so place this dish in your line up when meal-prepping.  (Here’s our healthy Enchilada Sauce recipe to go along with this dish. You can also used canned sauce, but some brands have sugar and chemical additives, so be sure to ready those labels AND ingredient lists.)

TIP: You can makes these “dairy-free” and Diet Level 3, 4, and 5 compatible by simply leaving off the cheese garnish or by using “vegan” cheese, which you can purchase at HEB or Whole Foods!

Print Recipe
Zucchini Enchiladas
Diet Level:2
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 30 Minutes
Cook Time 8 Hours (includ chicken)
Servings
Servings
Ingredients
Prep Time 30 Minutes
Cook Time 8 Hours (includ chicken)
Servings
Servings
Ingredients
Diet Level:2
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Cook Chicken: Place chicken, salsa, seasonings, and 1/2 cup enchilada sauce (save rest in fridge for the remainder of the recipe) in slow cooker. Cook 4 hours on high or 8 hours on low. After chicken is finished cooking, shred and return to slow cooker. (If using pre-cooked shredded chicken: Spray a large skillet with cooking spray and heat over medium heat. Add shredded chicken, seasonings, and 1 cup enchilada sauce and stir. Allow sauce to thicken for about 2-4 minutes. Remove from heat.)
  2. Prepare Enchiladas: Preheat oven to 350 degrees. Spray a medium baking pan with cooking spray. Cut zucchini in half lengthwise. Use a vegetable peeler to make thin slices of zucchini. On a cutting board, lay out 8 slices of zucchini, slightly overlapping, and place a spoonful of chicken mixture on top (about 1/2 cup in each roll up).
  3. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. Pour the remaining enchilada sauce over zucchini enchiladas and sprinkle with cheese. (Leave off cheese for Diet Levels 3 and 4.) Bake until cheese is melted, about 20 minutes. Remove from oven and serve hot.
  4. SEE INTRODUCTORY COMMENTS AND NOTES BELOW FOR ENCHILADA SAUCE RECIPE LINK!
Recipe Notes

Easy and healthy ENCHILADA SAUCE recipe!

Loading...