Chicken Zucchini Enchiladas – Low Carb Recipe

Chicken Zucchini Enchiladas – Low Carb Recipe. Your gonna enjoy this deliciously easy, healthy low carb zucchini chicken enchilada recipe.

These chicken enchiladas are packed with some serious flavor. They make life worth living. Seriously, they keto friendly and are amazing!

In this video, it shows you how to peel a zucchini with a y shaped vegetable peeler.


The bold truth: You won’t even miss the tortillas. The trick is to use a Y-shaped vegetable peeler to peel wide — thin — strips of zucchini.

This Low-carb Chicken Zucchini Enchiladas is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!

You don’t just want to start on a whole zucchini; halve it lengthwise, then peel strips. These are your tortillas. Next drain them on paper towels to soak up the moisture.


Chicken Zucchini Enchiladas - Low Carb Recipe
Cook Time
20 mins
Total Time
20 mins
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion chopped
  • kosher salt
  • 2 cloves garlic minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 1/3 c. red enchilada sauce
  • 4 large zucchini halved lengthwise
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar
  • Sour cream for drizzling
  • Fresh cilantro leaves for garnish
  1. Preheat oven to 350º. In large skillet over medium heat, heat oil.
  2. Add onion and season with salt.
  3. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
  4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
  6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
  7. Roll up and transfer to a baking dish.
  8. Repeat with remaining zucchini and chicken mixture.
  9. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
  10. Bake until melty, 20 minutes.
  11. Garnish with sour cream and cilantro and serve.

Chicken Zucchini Enchiladas is definitely a great twist on this Mexican dish especially now that is it spring and summer will be here soon! Zucchini is such a hit throughout the season, so it is the perfect recipe to make in these upcoming months. When I saw this recipe video on the Delish website, I was a little skeptical about cooking enchiladas with zucchini. However, it’s such a different recipe that I decided to adapt it from Delish. I’m glad to say that it turned out amazingly, and my entire family loved it!

Also, this is a good recipe if you have lots of chicken leftovers in the fridge.