Zucchini-Wrapped Chicken Bake

Try this Zucchini-Wrapped Chicken Bake slathered in enchilada sauce for an easy dinner you can get on the table even on a busy weeknight.

We love super tasty low carb dinners like these enchiladas! Also try our Naked Sheet Pan Tacos on taco night, or this whole collection of Low Carb Meals!

I have to be honest, whether you’re following a low carb diet plan or not, these Chicken Stuffed Zucchini Enchiladas are going to be a big hit.

The chicken filling alone is worth making, we use any leftovers for lettuce wraps, in a salad or yeah – wrapped up in a tortilla. Because we’ve got kids who certainly aren’t following a low carb diet plan so making recipes like these low carb enchiladas makes everyone happy!

Our favorite bottled enchilada sauce from Trader Joe’s is perfect in this recipe, but if you’d like to make your own feel free to do that! After testing out a few different store bought brands, as usual, TJ’s was our favorite.

Grabbing a rotisserie chicken from the store makes this recipe doable even for a busy weeknight. But you’ve got options, too! Ground beef or pork would also be a perfect swap out in this enchilada recipe. Even ground chicken or turkey would be awesome, just brown it up with the onions and follow the recipe from there.

You could even make this enchilada recipe vegetarian by using beans or refried beans (or both) then maybe adding some diced peppers to bulk up the filling a little.

So using beans in the filling sort of nixes the low carb part to this enchilada recipe but still a super delicious dinner. If you happen to be following Weight Watchers, beans are on the free points list so I can imagine these zucchini enchiladas would be pretty low in points value.

What you need to start with is the right tool. A mandoline slicer is the best tool for getting the zucchini sliced really thin, so it easily rolls up around the chicken filling. Slices that are too thick won’t easily roll up and will probably break up on you.

Mandolines are pretty inexpensive, there’s a link to the one I use at the bottom of the post here. You can use a mandoline for lots of things like making homemade french fries or potato chips or any time you need a uniform, thin slice of something.

Once you have the zucchini sliced, lay down three slices of zucchini so they overlap each other a little. Pile on a couple of tablespoons of the chicken filling and carefully roll up, ending up with the seam side on the bottom.

Pour some of the enchilada sauce to the bottom of a baking dish then start placing the zucchini enchiladas on top. I ended up with 3 rows with 5 enchiladas in each row.

Now cover the tops of the enchiladas with the remaining sauce and then some cheese. I’ll leave the cheesiness up to you guys here, we used a little over a cup but you can go as cheesy as you like. Maybe switch up the cheese with monterey jack or pepper jack or a combination of all of them!

These low carb enchiladas bake up really quickly too. Only 20 minutes in the oven and dinner is on the table! Now for your non-low carbers, you can serve these up with rice, even a delicious Mexican rice.

Our boys like to crunch up some tortilla chip on top too – because they can.

Zucchini-Wrapped Chicken Bake

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5 from 2 reviews

• Author: Dan George
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Tender chicken and creamy cheese nestled in zucchini rolls, baked to perfection. A simple yet elegant weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 4 medium zucchini (113 g) medium zucchini
• 2 tbsp olive oil (30 ml) olive oil
• 0.75 cups (177 ml) onion chopped
• 2-3 cloves garlic
• 3 cups (709 ml) cooked chicken (cubed or shredded)
• 4 ounces (113 g) cream cheese
• 1 tsp kosher salt
• 2 tsp cumin
• 2 tsp cumin
• 2 tsp chili powder
• 1.5 cups (355 ml) enchilada sauce (divided)
• 1.5 cups (355 ml) shredded cheddar cheese

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Instructions

1. Preheat oven to 375°F (190°C).
2. Add oil to a large skillet, add onion, and cook for 5-7 minutes until softened.
3. Add garlic and cook for 1 minute.
4. Add chicken, salt, cumin, black pepper, and chili powder. Stir, then add cream cheese and stir until melted.
5. Add 1/2 cup enchilada sauce to the chicken, stir, and remove from heat to cool slightly.
6. Slice zucchini into thin, rollable strips.
7. Add 1/2 cup enchilada sauce to the bottom of a 9″ x 13″ baking dish.
8. Place 3 overlapping zucchini strips on a board. Add 3 tablespoons of chicken filling.
9. Roll zucchini around the filling, seam-side down. Repeat until 15 enchiladas are made.
10. Top with remaining 1/2 cup enchilada sauce and cheese.
11. Bake for 20 minutes, or until cheese is melted and filling is heated through.

Notes

• For easier rolling, use a vegetable peeler to create thin zucchini ribbons instead of slicing.
• To reduce prep time, use pre-cooked rotisserie chicken instead of cooking your own.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 enchilada
• Calories: 300
• Sugar: 5
• Sodium: 600
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 25
• Fiber: 3
• Protein: 20
• Cholesterol: 70

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