Are you looking for a perfect weeknight meal that the whole family will love? Let’s try these keto-friendly Zucchini Enchiladas. They’re made w/ shredded chicken, enchilada sauce, and shredded cheese. It’s low carb, gluten-free, paleo-friendly, and keto-friendly!
Cheesy Vegetarian Zucchini Enchiladas Recipe by Skinny Taste
These meatless zucchini enchiladas are huge and filling and are one of our favorite meals in the summer. Perfect topped with chopped cilantro, scallions, or jalapeños.
These are SO good, and the enchilada sauce was a cinch to make! And since it has no meat in these enchiladas, we can splurge a little more on the cheese –yum! It definitely satisfied that Mexican food craving, which happens often in the home, you don’t miss meat at all.
If you want to buy pre-made enchilada sauce to save time, feel free but trust me, if you make this from scratch you will never buy canned again and it isn’t much work at all to make it.
To grate the zucchini, you can use a box grater or a food processor to save time.
Tips For Making Zucchini Enchiladas
- Press the zucchini slices between paper towels to remove excess moisture. This may not be necessary for the zucchini you use, but if you notice that it has a lot of moisture, be sure to dab it dry. This will avoid any soggy zucchini situation.
- Use a vegetable Y-peeler to make the zucchini strips thin and wide. It might help to halve the zucchini lengthwise before starting. And if you have a mandolin slicer, that might actually be even easier and faster. We relied on my cheap handy dandy Y-peeler. We don’t recommend using a knife.
- Test a couple of strips to ensure you have the right thickness. If it’s your first time making these, you may want to roll a couple of strips with the chicken filling to make sure they don’t break. If they break, that’s a sign that you need to slice them thinner.
- Be careful not to overstuff the zucchini rolls. You want to use 1-2 tablespoons of the mixture and not more than that so they’re easy to roll and won’t burst open in the oven.
- Do not freeze the zucchini enchiladas. Zucchini has a very high moisture content, so it doesn’t respond well to freezing. When frozen, it accumulates ice crystals, which leads to sad and soggy zucchini. You can freeze the chicken mixture though!
If you’ve tried this healthy-ish feel good Zucchini Enchiladas recipe or any other recipe, then don’t forget to rate the recipe and leave me a comment below! We would love to hear about your experience making it. And if you snapped some shots of it, share them with us on Instagram so we can repost them on our stories!
Other recipes you might like to try: Creamy Garlic Shrimp with Broccoli, Keto Vegetable Beef Stew, Keto Chicken Salad Homemade
Cheese And Zucchini Enchiladas
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 cloves garlic crushed
- 2 medium scallions, chopped
- ¼ cup cilantro, chopped
- 2 medium zucchinis, grated
- kosher salt and fresh ground pepper
- 1½ cups grated reduced fat mexican blend cheese, Sargento
- 4 8 inch flour tortillas
- chopped scallions, optional
- chopped cilantro, optional
For the Enchilada sauce:
- 1 garlic cloves, minced
- 1 tbsp canned chipotle in adobo sauce, chopped, optional for more heat
- 1 cups tomato sauce
- ¼ tsp chipotle chili powder, to taste
- ¼ tsp ground cumin
- ½ cup fat free vegetable broth
- kosher salt and fresh pepper to taste
Instructions
For the enchilada sauce:
- 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 enchiladas:
- 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!!
