Creamy Chicken Zucchini Enchiladas
The perfect, healthier alternative to the traditional chicken enchiladas recipe! Low in carbs, but full of flavor. Creamy, shredded chicken stuffed into sliced zucchini rolls and baked in red enchilada sauce and monterey jack and cheddar cheese. Great for meal prepping or leftover lunch!
Servings 4 servings, 3 rolls per serving
- 2 tbsp olive oil
- 1 jalapeno (optional), finely chopped, seeds and stem removed
- 1 red bell pepper, finely chopped, seeds and stem removed
- 1/2 cup chopped yellow onion
- 3 cloves minced garlic
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 cup salsa verde
- 4 oz cream cheese
- 2 cups cooked, shredded chicken breast
- salt and pepper, to taste
- 4 medium zucchinis, ends removed
- 1 cup red enchilada sauce
- 6 tbsp red enchilada sauce
- 1 cup shredded cheddar and monterey jack cheese *SEE NOTES BELOW
Preheat oven to 375 degrees F.
Place a large, nonstick pan over medium heat with olive oil.
Once the oil is hot, add the chopped onions, peppers, and jalapenos. Saute 3-4 minutes, or until the onions are translucent. Add the minced garlic and saute for 30-60 seconds, or until fragrant.
Lower temperature to medium-low. Add the seasonings and stir in the salsa verde.
Add the cream cheese (in small chunks) and stir until it is fully melted and the seasonings are mixed in.
Add the shredded chicken to warm, stirring well. Cook 1-2 minutes, or until the filling has thickened.
Pour 1 cup of red enchilada sauce into an 8 x 12 inch baking dish, spreading it to cover the bottom.
Lay 3 slices of zucchini out, overlapping them slightly. Spoon 2-3 tablespoons of the chicken mixture to the center. Bring the bottom end of the zucchini up and over, tucking tightly before rolling to close.
Carefully transfer each roll to the prepared baking dish to rest on top of the enchilada sauce. Repeat with the remaining zucchini and chicken mixture, rolling approximately 12 rolls.If there is any remaining chicken mixture, carefully stuff it into the sides of the rolls with your fingers.
Bake for 15-20 minutes, or until the zucchini has softened and is fork tender.
Top each roll with 1/2 tablespoon of red enchilada sauce and then with cheese. Bake 10 additional minutes, or until the cheese has melted.If preferred, turn the oven to broil for 1-2 minutes to brown the cheese. Watch carefully!
Garnish with your favorite toppings: plain greek yogurt (or sour cream), freshly chopped cilantro, tomatoes, avocados, lime wedges, etc. Enjoy!
I recommend using a Mandolin Slicer to create thick, even zucchini slices.
Cheese: I used a block of Cheddar and Monterey Jack cheese. I recommend buying blocks of cheese and shredding it by hand. The cheese will melt better. If you cannot find the 'Cheddar and Monterey Jack' cheese, use your favorite cheese! Pepper jack, cheddar, mexican blend, etc.
You can find Salsa Verde and Red Enchilada Sauce in the same aisle you find other taco fixings! Salsa verde is a green sauce and is hard to miss.
Serving: 1serving | Calories: 487kcal | Carbohydrates: 21g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 116mg | Sodium: 1441mg | Potassium: 937mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2690IU | Vitamin C: 79.5mg | Calcium: 299mg | Iron: 4.1mg