Swap out the corn tortillas for sliced zucchini and you have a lighter version of the classic shredded chicken enchilada. Same flavor, with less carbs, and guilt!
I love enchiladas, and I love tortillas, but swapping out the starch for zucchini is a great way to add in extra veggies. All you need is a vegetable peeler, or mandolin. I love using my mandolin to obtain even sliced zucchini ‘shells’ that are perfect for a batch of Zucchini Enchiladas.
For the chicken filling, you can easily cook a batch of chicken breasts in the slow-cooker (low for 4-6 hours with your favorite spices), or buy a rotisserie chicken from your local grocery to save time.
In today’s recipe, I added a small dollop of sour cream, but if you’re looking for an even lighter swap, opt for a drizzle of Greek yogurt!
Makes 10-12 rolls
- 3 cups shredded chicken
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 1/2 cup red enchilada sauce, divided
- 4 large zucchini, (sliced with a mandolin or peeler, you should have 40-48 slices to make 10-12 rolls )
- 1 cup shredded Mexican Blend Cheese (or Monterey Jack)
- 1 cup shredded cheddar
- Sour cream or Greek yogurt, for drizzling
- Fresh cilantro leaves, for garnish
- Preheat oven to 350F.
- Using a mandolin slicer, make thin slices of zucchini.
- To a bowl combine cumin, chili powder, garlic, shredded chicken and 1 cup enchilada sauce. Add salt and pepper, if needed.
- On a cutting board, lay out four zucchini slices slightly overlapping. Add approx 2 tablespoons of chicken mixture on top. Roll zucchini slices and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture. You should end up with 10-12 rolls.
- Top with remaining enchilada sauce. Sprinkle with cheeses.
- Bake 20 minutes, until cheese is melted.
- Remove from oven, and garnish with sour cream, and cilantro. Serve immediately.