Zucchini Enchiladas

It’s been a while since I have had time to blog. School is taking a toll on the family this year (myself and the kids alike)! I came home pooped yesterday. I sat down to fill out some form’s for school for the kiddos and got extremely tired (I should not have sat down so soon…lol). The family started to ask what was for dinner and I told them I’m too tired. But then I remembered about this recipe! I already had all of the ingredients at home, minus the chicken. I ran to the store real quick and purchased a rotisserie chicken (since I was out of shredded chicken in my freezer), brought it home, and had my hubby shred it for me while I started the rest. It came together in no time. I AM LOVING these enchiladas! The hubby and I each ate 3 that night, then I packed us 2 lunches each for this week (containing 2 enchiladas each lunch). This recipe makes 14 enchiladas. I felt so good about eating them. I did NOT miss the tortillas one bit! You HAVE to try this recipe. I am going to make this again, using a modified version of my Chicken Enchilada Suiza Casserole recipe.

Thank you delish for this recipe!


Health tips: diabetes friendly, kidney friendly, low carb

Ingredients (4-5 dinner servings or 2 dinner servings and 4 lunch servings. My husband and I each ate 3 enchiladas for dinner, then made 4 lunches with 2 enchiladas each lunch)

  • 1 TBS extra-virgin olive oil or avocado oil
  • 1 large onion, chopped
  • kosher salt (omit if you have kidney disease)
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp ground coriander
  • 3 c. shredded chicken
  • 2 c. + a few TBS red enchilada sauce, divided
  • 4-5 large zucchini, halved lengthwise
  • 1 c. shredded Monterey Jack
  • 1 c. shredded Cheddar
  • Greek yogurt
  • 1 lime
  • Fresh cilantro leaves, for garnish (optional)


  1. Preheat oven to 350º.
  2. In large skillet over medium-high heat, heat oil. Add onion and season with salt (omit if you have kidney disease). Cook until soft, 5 minutes, then add garlic, cumin, coriander, and chili powder and stir until combined for 2 minutes.IMG_5623
  3. Add shredded chicken and 1 1/2 cup enchilada sauce and stir until saucy. Squeeze in the juice of 1 lime.IMG_5625
  4. Spread a few TBS of red enchilada sauce on the bottom of a 9 x 13 casserole dish, set aside. IMG_5624
  5. On a cutting board, use a Y-shaped vegetable peeler or mandolin to make thin slices of zucchini. You will need 42 slices for this recipe (you will only use the middle portion of the zucchini because once you slice it and get down to the ends, those pieces will  be too skinny. You will want to use the wider, middle slices). Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  6. Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.Bake until melted, 20-30 minutes (depending on how thick or thin your zucchini slices are. I turned on my boiler the last few minutes to brown the cheese slightly.
  7. Garnish with Greek yogurt and cilantro and serve.

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