zucchini enchiladas

Low carb Zucchini Enchiladas that use no tortillas, wrapping the creamy chicken filling in zucchini instead! Cheesy, topped with green sauce, and delicious!

Zucchini Enchiladas

olive oil

onion

red bell pepper (diced)

poblano pepper or green bell pepper (diced)

chili powder

cumin

salt

garlic (minced)

shredded chicken*

corn (either fresh cut from the cob, frozen and thawed, or canned)

cheddar cheese (divided (about 4 ounces))

Greek yogurt

zucchini

fresh cilantro

Nonfat plain Greek yogurt

Diced cherry tomatoes

Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.

In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.

With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.

Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.

Starting at the short ends (not the sides), gently roll the zucchini strips around the filling like a sleeping bag. Carefully place the roll 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 enchilada sauce and 3/4 cup cheese.

Bake the enchiladas until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve hot, with any and all desired toppings.

These enchiladas are stuffed with a hearty combination of corn, beans, and courgette and topped with two types of cheese. Garnished with avocado, tomato, and coriander, it's the definition of a healthy and hearty meal.

Vegetarian Enchiladas

onion,

garlic, crushed

corn,

courgettes,

Salt

chilli powder

black beans,

300 g enchilada cooking sauce

lime

flour tortillas

70 g grated Monterey jack

g cheddar

200 g quartered grape tomatoes

avocado, sliced

g onion

g coriander leaves

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Bake until cheese is melty, 15 to 18 minutes.&nbsp;

Garnish with tomatoes, avocado, onion, and coriander.

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These Low Carb Enchiladas Are An Instant Classic

30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! 

30 Minute Zucchini Chicken Enchilada Skillet

chicken

salt & pepper

avocado oil

garlic cloves,

yellow onion, diced

red pepper, diced

poblano pepper

zucchini,

corn

red chili enchilada sauce

mexican cheese

toppings: diced tomato, sliced avocado or chopped cilantro

Season chicken cubes with salt and pepper.

Heat a large skillet to medium hight heat.

Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.

Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.

Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.

Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.

Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.

Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.

These white bean enchiladas are filled with fresh garden vegetables then topped with delicious salsa verde!

White Bean Zucchini Enchiladas

tomatoes

red bell peppers (or 1 fresh bell pepper)

sweet corn, cooked (frozen, canned, fire-roasted, etc.)

white beans (I use cannellini)

baby spinach

garlic powder

tortillas*

salsa verde/tomatillo salsa (I use mild)

yeast

cilantro, green onion, avocado, tomato, corn, etc.

Preheat oven to 350°F (180°C).

Dice onion, zucchini, tomatoes (excess juice removed), and roasted bell peppers.

In a large skillet over medium-high heat, sauté onion for 5-6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as needed.)

Add cumin and garlic powder. Sauté 1 minute.

Add zucchini, tomato, pepper, and corn. Stir and sauté 6 minutes, or until zucchini is tender.

Rinse and drain white beans. Add to skillet.

Roughly chop spinach and add to skillet. Stir and cook for 2 minutes. Salt/pepper mixture to taste if desired. Turn off stove.

Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.

Place enchiladas seam side down in a 9&quot;×13&quot; pan. Evenly coat the top with salsa verde.

Place in oven and bake for 25 minutes.

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Zucchini Enchiladas

Vegetarian Enchiladas

30 Minute Zucchini Chicken Enchilad...

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