Zucchini EnchiladasErin ClarkeWell Plated by Erin

Zucchini Enchiladas

Tacky, low carb Zucchini Enchiladas are a simple and wholesome tackle everybody’s favourite, ever-satisfying Mexican hen enchiladas.

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It’s formally summer time! Which means our gardens, farmers markets, and native grocery shops are overflowing with contemporary zucchini.

These wholesome zucchini enchiladas are my new favourite solution to incorporate zucchini into our weekly dinner routine (together with Zucchini Stir Fry).

Made with out tortillas, these straightforward zucchini enchiladas use tender, skinny slices of contemporary zucchini for a low carb various.

TIP!

Should you’re on the lookout for extra low-carb twists on traditional consolation meals dishes, try my Eggplant Lasagna, Zucchini Ravioli, and Crock Pot Low Carb Lasagna!

Full of seasoned hen, corn, peppers, and loads of melty cheese, this straightforward vegetable-wrapped enchilada recipe may be completed along with your alternative of both purple or inexperienced enchilada sauce.

I particularly love my home made Purple Enchilada Sauce for this recipe, or the inexperienced enchilada sauce in The Effectively Plated Cookbook.

5 Star Evaluate

“My husband stated this was the very best dish I’d ever made and I’d just about should agree!”

— Karen —

How you can Make Zucchini Enchiladas

A lean twist on traditional enchiladas, these wholesome zucchini enchiladas haven’t any tortillas.

As an alternative, thinly sliced zucchini hugs the flavour filling for a gluten free, low-carb various.

The Substances

Zucchini. Loaded with fiber and vitamins, zucchinis are the very best tortilla various for these following a low carb weight-reduction plan. (These Zucchini Pizza Boats are one other nice low carb zucchini recipe to strive.)Rooster. Based mostly on my grammy’s well-known Inexperienced Chile Rooster Enchiladas recipe, the filling is a mixture of lean shredded hen, contemporary veggies, and Greek yogurt for creaminess.

Substitution Tip

Not feeling the hen? You may as well make these zucchini enchiladas with floor turkey or floor beef.

Gradual Cooker Carnitas or the filling from these On the spot Pot Shredded Rooster Tacos would even be unbelievable choices.

Corn. One other summertime favourite that lends beautiful taste and texture to the filling (and to this Mexican Corn Dip). In the summertime, I desire to make use of candy corn eliminated contemporary from the cob, however you can too use thawed, frozen corn, or canned corn if that’s what you’ve gotten accessible.Onion + Garlic. Constructing blocks of taste.Peppers. A mixture of bell peppers and zippy poblanos gives the filling with an ideal mix of sweetness and spice.

Market Swap

Poblano peppers are usually not spicy, however in case you desire enchiladas with probably the most delicate style doable, you may omit the poblanos and swap for further bell peppers.

Enchilada Sauce. Whether or not you’re craving zucchini enchiladas with inexperienced sauce or purple, this recipe is for you. I’ve made this recipe (and these Vegan Enchiladas) with each sauce types, and so they’re each scrumptious. You possibly can’t go fallacious.Greek Yogurt. Provides physique and creaminess to the filling—plus further protein!Cheese. Should you ask me, the very best enchilada recipe is one which incorporates loads of cheese (like these Vegetarian Enchiladas)! Included within the filling and smothered on high, these tacky zucchini enchiladas are positive to please.

Substitution Tip

My favourite cheese for this recipe is nice old school sharp cheddar. It’s amongst top-of-the-line melting cheeses for enchiladas. Nevertheless, pepper jack, Monterey jack, chihuahua cheese, or a mix of cheese would all be fab.

Spices. A easy mix of cumin, chili powder, and a little bit of salt offers the filling loads of life.Toppings. Use your favourite Mexican toppings to complete your plate of wholesome zucchini enchiladas (or Blackened Zucchini Tacos). Plain Greek yogurt, cilantro, diced tomatoes, or slices of creamy avocado are a few of our go-tos.

The Instructions

Put together the filling. Slice the zucchini into skinny planks utilizing a mandoline.

Tip!

No mandoline? You need to use a pointy knife to chop the zucchini as thinly as doable. (You may as well use it to make zoodles for this Zucchini Pasta.)

Prepare 3 overlapping strips of zucchini subsequent to one another and place a heaping scoop of filling within the center. Fastidiously roll up, then repeat with the remaining zucchini.

Prepare within the baking dish and high with the remaining enchilada sauce and cheese. Bake till the sauce is effervescent and the cheese is melted.Serve sizzling, with any and all desired enchilada toppings. ENJOY!

Dietary Word

This straightforward zucchini enchiladas recipe is tremendous versatile. Listed here are a couple of easy methods to adapt the recipe to accommodate different dietary restrictions and preferences:

Vegetarian Zucchini Enchiladas. Swap the hen for 1 can of rinsed and drained low-sodium black beans.Whole30 Zucchini Enchiladas. You may make these zucchini enchiladas with out cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that’s additionally dairy free and vegan (like my favourite Whole30 Meatballs with zucchini noodles recipe).

Want gluten free zucchini enchiladas? No modifications are wanted! As it’s written, these zucchini enchiladas are gluten free. As all the time, examine your labels if you’re particularly delicate to gluten.

Storage Suggestions

To Retailer. Leftover zucchini enchiladas could also be saved within the fridge for as much as 2 days.To Reheat. Heat leftover zucchini enchiladas in a preheated 350-degree F oven till heated by. You may additionally microwave them in a coated container till steaming.To Freeze. I don’t suggest freezing zucchini enchiladas as soon as assembled or baked, because the zucchini turns into very tender and watery when thawed.

Meal Prep Tip

To Make 1 Day In Advance: Assemble the enchiladas by Step 7. Bake simply earlier than serving. To Make Extra Than 1 Day In Advance: Prep the enchilada filling as directed by step 3 and retailer it in an hermetic container within the fridge for as much as 4 days. When prepared to complete the recipe, slice, fill, roll, and bake as directed earlier than serving. 

Leftover Concepts

Minimize up leftovers into small bite-sized items and serve over a mattress of steamed brown rice, cauliflower rice, or quinoa for a fast and simple zucchini enchiladas casserole.

What to Serve with Zucchini Enchiladas

Greatest Guacamole Recipe

10 minutes

On the spot Pot Black Beans

1 hr 20 minutes

Vegan Queso

45 minutes

View all recipes

Really helpful Instruments to Make this Recipe

Skillet. This reasonably priced choice has been a long-time favourite in my kitchen.Mandoline. It’s not a software I take advantage of day-after-day, however while you want it, it’s laborious to beat for effectiveness and ease.Baking Dish. This 9×13 baking dish bakes evenly and is available in an array of enjoyable colours.

The Greatest Mandoline Slicer

With three thickness settings (3mm, 6mm, and 9mm), and a sturdy metallic body development, I’ve discovered many makes use of in my kitchen for this mandoline.

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How do you propose to make use of up all your zucchini this season? I believe these Zucchini Fritters are subsequent on my listing!

Ceaselessly Requested Questions

How Can I Forestall My Zucchini Enchiladas From Being Watery?

Zucchini incorporates a whole lot of water, a lot of which is launched whereas cooking. Should you’re involved in regards to the enchiladas being too watery after cooking, you could flippantly salt the zucchini as soon as it’s thinly sliced and prepare the slices on a layer of paper towel. Let the zucchini sit for 10 to fifteen minutes. The salt will assist extract water, and the paper towels will take up the moisture.

How Many Zucchini Enchiladas Slot in a Pan?

In my expertise, I can normally match about 16 zucchini enchiladas right into a 9×13-inch pan. Nevertheless, this quantity might differ relying on the scale of the zucchinis used and the way full you stuff them. If vital, you may bake further enchiladas in an 8×8-inch pan or perhaps a loaf pan.

How Do I Serve Zucchini Enchiladas With out Them Falling Aside?

I like to make use of an extra-wide spatula or pancake turner with a big head to carry the enchiladas cleanly from the baking dish for serving. Should you wrestle and find yourself with one thing resembling a zucchini enchiladas casserole in your plate, no worries, it would nonetheless style delish!

Print

Zucchini Enchiladas

These wholesome zucchini enchiladas with hen are a simple, low carb, and gluten free recipe made with out tortillas. Attempt with beef or turkey!
Course Foremost Course
Delicacies Mexican
Prep Time 25 minutes
Cook dinner Time 30 minutes
Complete Time 1 hour
Servings 16 enchiladas
Energy 100kcal

Substances

1 tablespoon extra-virgin olive oil1 medium onion diced1 medium purple bell pepper diced1 medium poblano pepper or inexperienced bell pepper diced2 teaspoons chili powder2 teaspoons floor cumin1/2 teaspoon kosher salt2 cloves garlic minced2 cups cooked shredded hen*1 cup corn both contemporary minimize from the cob, frozen and thawed, or canned1 cup grated sharp cheddar cheese divided (about 4 ounces)1/3 cup nonfat plain Greek yogurt1 can inexperienced or purple enchilada sauce divided (15 ounces) 4 giant zucchini

For Serving:

Chopped contemporary cilantroNonfat plain Greek yogurtDiced cherry tomatoes

Directions

Preheat the oven to 425 levels F. Frivolously coat a 9×13-inch baking dish with nonstick spray.
In a big skillet, warmth the oil over medium-high warmth. Add the onion, purple bell pepper, poblano pepper, chili powder, cumin, and salt. Cook dinner, continuously stirring, till the greens have softened and are starting to brown, about 6 minutes, decreasing the warmth if the greens begin to burn.
Switch to a big mixing bowl. Add the hen, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to mix. Put aside.
With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into skinny strips about 1/8 inch thick. You need the zucchini to be skinny sufficient to roll simply, however not so skinny that it tears. Check the primary few slices to make sure you are proud of how they’re popping out. Discard any uneven and damaged items. You should have about 48 slices whole.
Unfold 1/4 cup of the remaining enchilada sauce on the underside of the dish.
On a big clear work floor, prepare 3 strips of the zucchini subsequent to one another, overlapping the sides by about 1/4 inch (what you might be doing right here is making 1 huge fake tortilla). Place a heaping 2 tablespoons of the hen filling throughout the center of the zucchini strips.
Beginning on the quick ends (not the perimeters), gently roll the zucchini strips across the filling like a sleeping bag. Fastidiously place the roll seam-side down within the ready dish. Repeat with the remaining zucchini strips and filling. (It is best to have 16 enchiladas.) High the zucchini rolls with the remaining enchilada sauce and three/4 cup cheese.
Bake the enchiladas till the sauce is effervescent and the cheese is melted, 20 to 25 minutes. Serve sizzling, with any and all desired toppings.

Notes

*INGREDIENT NOTE: Use this stovetop technique for the right way to cook dinner shredded hen, Baked Rooster Breast, Crock Pot Shredded Rooster, or my On the spot Pot Rooster.
**BAKING TIP: If all your zucchini enchiladas don’t slot in a single baking dish, you may bake the additional in a smaller dish on the aspect.
TO MAKE AHEAD: To make forward as much as 1 day prematurely, assemble the enchiladas by Step 7. Bake simply earlier than serving. Should you want to make forward zucchini enchiladas greater than 1 day prematurely, prep the enchilada filling as directed by step 3 and retailer it in an hermetic container within the fridge for as much as 4 days. When prepared to arrange, slice, fill, roll, and bake as directed simply earlier than serving. 
TO STORE: Leftover zucchini enchiladas could also be saved within the fridge for as much as 2 days.
TO REHEAT: Heat leftover zucchini enchiladas in a preheated 350-degree F oven till heated by. You may additionally microwave them in a coated container till steaming.
TO FREEZE: I don’t suggest freezing zucchini enchiladas as soon as they’re assembled or baked, because the zucchini turns into very tender and watery when thawed.
VEGETARIAN OPTION: Swap the hen for 1 can of rinsed and drained low-sodium black beans.
WHOLE30 OPTION: You may make these zucchini enchiladas with out cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that’s additionally dairy free.

Vitamin

Serving: 1enchilada | Energy: 100kcal | Carbohydrates: 7g | Protein: 8g | Fats: 5g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 20mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 603IU | Vitamin C: 31mg | Calcium: 77mg | Iron: 1mg

Associated Recipes

Attempt one in all these different fashionable zucchini recipes to make use of up your seemingly countless provide of summer time zucchini:

Roasted Zucchini

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Stuffed Zucchini

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Wholesome Shrimp Scampi with Zucchini Noodles

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READ: Zucchini Enchiladas

Effectively Plated by Erin