Zucchini Enchiladas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - extra-virgin olive oil
  • 1 - large onion, chopped
  • - kosher salt
  • 2 cloves - garlic, minced
  • 2 teaspoons - ground cumin
  • 2 teaspoons - chili powder
  • 3 cups - shredded chicken
  • 1 1/3 cups - red enchilada sauce, divided
  • 4 - large zucchini, halved lengthwise
  • 1 cups - shredded Monterey Jack
  • 1 cups - shredded cheddar cheese
  • - sour cream, for drizzling
  • - fresh cilantro leaves, for garnish
  • Directions:

    Preheat oven to 350 degrees F. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, about 5 minutes; add garlic, cumin and chili powder and stir until combined.

    Add shredded chicken and 1 cup of enchilada sauce and stir until saucy.

    On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. 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. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.

    Bake until cheese is melted, about 20 minutes. Garnish with sour cream and cilantro before serving.

    Brief Description

    Chicken-stuffed zucchini slices rolled up and topped with enchilada sauce before baking.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    May 9, 2020

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