Zucchini Enchiladas

Zucchini Enchiladas

2 Reviews
From: EatingWell.com, May 2018

Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas. If you like the heat, opt for a spicy enchilada sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and chopped
  • ¼ teaspoon salt
  • 12 ounces cooked chicken breast, shredded (about 3 cups)
  • 1 cup shredded Mexican-blend cheese, divided
  • 1 (15 ounce) can enchilada sauce (1½ cups), divided
  • 3 medium zucchini (about 1 pound), trimmed
  • ⅓ cup sour cream
  • 3 tablespoons reduced-fat milk
  • 1 cup shredded romaine lettuce
  • ½ cup chopped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, ½ cup cheese and ½ cup enchilada sauce. Stir to combine; set aside.
  2. Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
  3. Spread ¼ cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by ¼ inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining ¾ cup enchilada sauce and ½ cup cheese.
  4. Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
  5. Meanwhile, whisk sour cream and milk together in a small bowl. When the enchiladas have finished baking, top with lettuce and cilantro. Drizzle the sour cream mixture over the top.
  • To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
  • Tip: The strips should be able to roll around the filling without breaking. Test a few strips to make sure you have the right thickness. If they break, slice them thinner.

Nutrition information

  • Serving size: 4 enchiladas
  • Per serving: 443 calories; 32 g fat(14 g sat); 2 g fiber; 12 g carbohydrates; 27 g protein; 62 mcg folate; 118 mg cholesterol; 5 g sugars; 0 g added sugars; 2,330 IU vitamin A; 31 mg vitamin C; 273 mg calcium; 2 mg iron; 316 mg sodium; 694 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (47% dv), Calcium (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4½ fat, 2½ lean protein, 1½ vegetable, 1 high-fat protein

Reviews 2

May 17, 2019
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By: Camillia Carter
Followed the recipe as written, turned out absolutely wonderful! I will definitely be making this again! I was extra excited because I had put one enchilada on my plate. After eating it I wanted another one. To my surprise I could eat three more because one serving is four enchiladas. Yippee!
May 13, 2019
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By: FKB
I made it exactly as the recipe said. It was the best we have ever eaten. Not once did we feel guilty about eating it. Thanks for this recipe. Looking forward to trying other recipes you have.
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