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.

Hilary Meyer
Source:, May 2018


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.

  • 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.

  • Spread 1/4 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 1/4 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 3/4 cup enchilada sauce and 1/2 cup cheese.

  • Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.

  • 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 Facts

443 calories; protein 27.3g; carbohydrates 12g; dietary fiber 2.5g; sugars 5.2g; fat 32.3g; saturated fat 14.4g; cholesterol 117.7mg; vitamin a iu 2330.4IU; vitamin c 30.8mg; folate 62.4mcg; calcium 272.9mg; iron 1.6mg; magnesium 58mg; potassium 693.8mg; sodium 316.2mg; thiamin 0.2mg.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
It was too difficult to roll up the zoodles as enchiladas (reason for only 4 stars). I made a layered enchilada casserole. I followed the directions for the ingredients but simply placed a layer of zoodles on top of the 1/4 cup of enchilada sauce in the bottom of the pan. I spread half of the chicken mixture on top. Followed by another layer of zoodles and chicken. I topped it with the last layer of zoodles, the remaining enchilada sauce and cheese. I made homemade enchilada sauce and had extra so I dipped each raw zoodle in some sauce before layering them in the pan. I’m saving it to bake tomorrow. I’ll follow up with a tasting review. Read More
Rating: 5 stars
This is delicious! My family loved it & the kids went back for 2nds! I added 1 can of black beans and changed from rolling up the mixture to making it more like lasagna style - soooooo good!! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More