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.

https://streaming.hearstdigitalstudios.com/ed050a3e-cd16-42d5-963d-1e96b9929ec9/video_rover_16x9_1080p_hd_1527701571_74472.mp4

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.

Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.

Cheesy Zucchini Enchiladas

cooking spray

garlic (crushed)

scallions

cilantro (chopped)

zucchinis (grated)

kosher salt and fresh ground pepper

grated reduced fat mexican blend cheese (Sargento)

scallions (optional)

chopped cilantro (optional)

garlic

canned chipotle in adobo sauce (chopped,

tomato sauce

tsp chipotle chili powder (to taste)

tsp cumin

vegetable broth

kosher salt and fresh pepper

In a medium saucepan, spray oil and sauté garlic.

Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.

Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the enchilada sauce:

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

For the enchiladas:

Made as directed and it was a little bland for our tastes.  This recipe would be a great way to sneak more veggies onto a picky eater's plate for sure.  The texture was spot on for a cheese enchilada and Gina's sauce is always delicious!

The sauce has amazing flavor and marries well with the enchiladas. It was filling and easy to put together. We used an 8x8 pan. This one is a keeper!

Excellent….Can I stuff enchiladas in am, bake at night?

Delicious and EASY! Had enchilada sauce in the freezer and used my food processor to grate the zucchini (which I will always do from now on). Will be in the rotation

This recipe is delicious.  For my family, I doubled the recipe and added a half a can of drained black beans. My daughter shared the original recipe after she made it and I didn’t want to stop eating. This is a ten star recipe. I would love to have taken a photo, however it was gone in a minute. Everyone who has tried this recipe LOVES it! 
Thank you, being a vegetarian I truly appreciate a flavorful dish. 
This is my new go to:)

Love love love this recipe! I’ve made it a couple of times now and it’s a favorite. 

I have a whole stacked (rather than rolled) 11x13 pan full in the oven right now, and I’m so excited to have it for dinner then will portion the rest out into individual portions for the freezer. This time I added some TVP, corn &amp; onion to the filling to give the layers a little more bulk. 

But the original, rolled, method is my fave and super fab! Thank you, thank you for another wonderful recipe.

Extended family from 10-70 years old loved this.  As one said,  "This is definitely going on our monthly rotation!"  Actually, very easy to make up.
Don't be afraid of making the enchilada sauce, it's easy, sometimes adding a bit of cocoa powder and cinnamon.

Made this tonight. It was so good! Did not miss the meat at all. Used 2 large zucchini. Followed recipe except used canned enchilada sauce. Love Love Loved IT!!! Highly recommend!

Loved it.  I may cut back on the adobo sauce next time…. A little hot for us gringas!

So glad I finally tried these! I added a little more cheese and zucchini but we loved them. My daughter wished they were a bit less spicy but the rest of us, including my green veggie hating 9 yo son, loved them and ate every bite. Will make again!

A recipe so fool-proof even I can't screw it up. My wife and I love these enchiladas for dinner, and bonus! we always have just enough left over for lunch the next day. The sauce recipe is great and keeps for a few days if you want to make it ahead for any reason.

Delicious and filling, this is a great recipe that we will be repeating!

EVERY single meal that I've cooked from Skinnytaste recipes has been a home run!  And, I've cooked hundreds of her meals!  I have every cookbook, which I use in addition to her hundreds of online recipes, and we are never disappointed.  This zucchini enchilada recipe is very quick and delicious.  I used canned enchilada sauce (shhh!) due to time constraints and it was still wonderful, as Gina mentioned could be used.  My tortillas were bigger than 8", so the filling wasn't as full, but it worked just the same.  Next time, I will triple the filling to freeze some. I love that Gina sparingly uses butter and fats without compromising the flavor of the recipe.  I've cooked enough of her recipes so I know and trust the outcome!!  I am a forever follower!!  Thank you, Gina!!

These were so delicious ... there just weren't enough of them !!  Next time I'll triple the recipe  
Thank you!!

This is soooo good!! My zucchini liquid never evaporated so I drained it. The enchilada sauce is easy to make and delicious. Don't miss the meat one bit!!

https://www.youtube.com/watch?v=Bf_HoYDnaEo

Cheesy vegetarian enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you’re vegetarian or not!

7 Freestyle Points • 337 Calories
https://www.skinnytaste.com/cheesy-zucchini-enchiladas/

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