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Zucchini-Wrapped Chicken Bake

Dan George
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main
Servings 15 zucchini wraps


  • 4 medium zucchini trimmed and sliced in half lengthwise (you will need 45 slices of zucchini to make 15 enchiladas)
  • 2 tablespoons olive oil
  • 3/4 cup onion chopped
  • 2-3 garlic cloves
  • 3 cups cooked chicken cubed or shredded
  • 4 ounces cream cheese
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 1/2 cups enchilada sauce divided
  • 1 1/2 cups shredded cheddar cheese


  • Preheat the oven to 375 degrees.
  • Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.
  • Next add the garlic to the onions and cook for a minute longer.
  • Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stirring into the chicken until it's melted.
  • Pour 1/2 cup of the enchilada sauce into the chicken filling, stir then turn the heat off to cool slightly.
  • Slice the zucchini into very thin strips. The strips must be rollable, but not fall apart so you'll probably have to test a few slices out to get the right size.
  • Add 1/2 cup of enchilada sauce to the bottom of a 9" x 13" baking dish, spreading to cover the bottom.
  • Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tablespoons of the chicken filling across the zucchini strips.
  • Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.
  • Top the enchiladas with the remaining 1/2 cup of enchilada sauce, followed by the cheese.
  • Bake for 20 minutes until the cheese on top is melted and the filling is armed through.