These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!
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Instead of using tortillas, I roll these Zucchini Enchiladas up with thin-sliced zucchini and stuff them with a cheesy chicken filling. It’s everything I love about traditional enchiladas, but it’s a little lighter, a little fresher, and super budget-friendly. Plus, this easy recipe only has 5 ingredients(!) and is ready in about 35 minutes. These zucchini enchiladas are such a fun way to incorporate more veggies into your weekly meal plan and make use of my favorite summer squash while you can get them at a great price!
Easy Recipe for Zucchini Enchiladas
My partner’s love language? Chicken enchiladas. So when I want to spoil him, that’s exactly what’s on the menu. I recently had some zucchini in my fridge to use up, so I figured, why not put it to good use on enchilada night? Swapping tortillas for zucchini not only tastes amazing but also makes for a lighter, low-carb twist on a traditional enchilada recipe.
Zucchini is packed with vitamin C, potassium, and antioxidants, but you’d never guess they’re doing you any nutritional favors when they’re rolled up with tender shredded chicken, smothered in enchilada sauce, and baked under a blanket of bubbling cheese! 😉 But while this zucchini chicken enchiladas recipe is simple, the most important part is making sure your squash is sliced just right. It needs to be thin enough to easily roll up, so be sure to check out all my tips below!
