Sheet Pan Zucchini Chicken Enchiladas

Low carb zucchini chicken enchiladas made with zucchini instead of traditional tortillas. They are stuffed with chicken, corn and beans. Incredibly satisfying, healthy and light.

Sheet Pan Zucchini Chicken Enchiladas
Sheet Pan Zucchini Chicken Enchiladas

These zucchini enchiladas are very similar to lasagna rolls with spinach and artichoke zucchini. Both are low in carbohydrates, gluten free and suitable for children. We absolutely love them!

Zucchini Chicken Enchiladas

Made with zucchini instead of traditional tortillas. Delicious and perfect for anyone who likes the flavors of chicken enchiladas but wants something lighter than less carbs.

These enchiladas are stuffed with chicken, corn and grated beans. Topped with enchilada sauce and cheese.

You can make these enchiladas at any time with leftover chicken, just shred them with two forks. Or better yet, take a roast chicken for an easy roasted chicken.

Zucchini Enchiladas Ingredients

This zucchini enchiladas recipe is quite adaptable and easy to customize with additional vegetables, spices or herbs.

  • Chicken – cooked shredded chicken, whether leftover, freshly cooked or rotisserie, works very well. It is mixed with onions, spices, corn, beans, salsa and enchilada sauce.

    Enchilada Sauce – I love this brand of store enchilada sauce. It is made with real ingredients and has a delicious smoky flavor. But if you want to do it all and make a homemade enchilada sauce, this recipe looks so good!

  • Cheese – technically, you can use your favorite cheese here. Personally, I love Mexican mixed cheese. He has little of everything.
  • Zucchini – zucchini replaces the traditional tortillas that are used to make enchiladas. So when shopping for zucchini, look for those that are similar in length and width. This will make slicing and rolling a little easier.
  • Toppings – I used a combination of cilantro, red onions and sour cream. But you can also add green onions, avocado or pico.

How to Make Zucchini Chicken Enchiladas

Making the garnish, peeling the zucchini in thin ribbons and wrapping the zucchini is basically all the steps that make these chicken enchiladas. Here is a detailed overview:

Step 1: First make the chicken filling. In a 12-inch skillet, sauté onions and garlic until tender. Then add the frozen corn (you don’t need to thaw it), the beans and the spices. Give everything a good draw. Then add the grated chicken. Remove the pan from the heat and stir in the salsa, enchilada sauce and cheese. Taste and season with salt and pepper, to taste.

  • How to Make Easy Shredded Chicken:
    Here is my favorite way to make grated chicken easily: you will need 2 skinless chicken breasts (about 2 lbs in total). Rub the chicken with olive oil and season generously with salt and pepper everywhere. Cook 425 F for 40 to 45 minutes. Once cool, discard the skin and remove the meat from the bones. You can either shred the meat with your hands or two forks.

Step 2: Then prepare the zucchini ribbons. Using a Y-shaped vegetable peeler, peel the zucchini in thin ribbons. The former are usually too skinny to use, so I normally throw them aside. You will need a total of 42 ribbons.

Step 3: After preparing the garnish and zucchini, you can start to assemble your “enchiladas”. Lay three zucchini ribbons on a flat surface, such as a cutting board. You want them to overlap slightly. Add a generous 1/4 cup of chicken zucchini stuffing and roll well. Place the seam on a baking sheet.

  • NOTE: The plate is ideal here as it gives the zucchini enchiladas plenty of room for steam during cooking. I would not recommend using a pan just because you will end up with a lot of juice on the bottom and soggy rolls.

Step 4: Garnish the enchiladas with the rest of the enchilada sauce and the cheese. Bake 22 to 25 minutes at 375 F. Let the enchiladas stand for about 5 minutes so that the rolls can absorb the excess moisture from the bottom of the pan. Serve with your favorite toppings.

Sheet Pan Zucchini Chicken Enchiladas Steps
Sheet Pan Zucchini Chicken Enchiladas Steps

Sheet Pan Zucchini Chicken Enchiladas

Low carb zucchini chicken enchiladas made with zucchini instead of traditional tortillas. They are stuffed with chicken, corn and beans. Incredibly satisfying, healthy and light.

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen corn (no need to thaw)
  • 1/2 black beans, drained and rinsed
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 3 cups shredded cooked chicken
  • 1/2 cup tomato salsa
  • 1 cup red enchilada sauce, divided
  • 1 cup shredded Mexican blend cheese, divided
  • 2 lbs. zucchini, about 3 medium
  • Kosher salt and fresh black pepper

You Will Also Need:

  • Sheet pan (half sheet 18 X 13)
  • Vegetable peeler (Y shaped peeler works the best)

Instructions

  • Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.
  • Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.
  • Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper, to taste.
  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with a non-stick spray.
  • Trim the ends of the zucchini and using a vegetable peeler, peel zucchini into thin ribbons. First few are usually too skinny to use. You can also use a mandoline slicer. You need a total of 42 zucchini ribbons.
  • On a cutting board, lay out 3 ribbons of zucchini slightly overlapping each other. Add generous 1/4 cup of chicken mixture and tightly roll up the zucchini. Transfer to the sheet pan seam down, creating two rows of seven in the middle of sheet pan, for a total of 14 rolls.
  • Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese.
  • Bake for 22-25 minutes, or until cheese is melted and filling is hot. Before serving, let enchiladas rest for 5-10 minutes so the rolls can absorb any excess moisture from the bottom of the pan.

Notes

  • I love this red enchilada sauce. It has a hint of smokiness and is made with good ingredients.
  • When shopping for zucchini, look for zucchini similar in length and width.
  • I do not recommend using a casserole dish or anything similar. The reason these are made in a traditional half sheet pan (18 X 13) is because you want enough room for steam to escape since zucchini retains a lot of water.
  • These enchiladas are so good with sour cream (the more the better), cilantro, red minced onions, avocado, and green onions.

Source from LittleBroken

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