Easy to Make Healthy Zucchini Enchiladas

It was time for some meal prepping for this week to get through work lunches and lazy evenings at home. I knew I had quite a bit of frozen, shredded chicken at home which is what I immediately considered for meals. For whatever reason, I thought of zucchini enchiladas. I love zucchini and enchiladas so I figured this would be a great meal to make! I googled a bunch of recipes online and just combined them into my own! The main issue I had with this meal is that I don’t own a great peeler or even a mandolin so I was unable to properly slice the zucchini. Hence why my enchiladas don’t look like enchiladas. Instead, I layered the zucchini similar to lasagna. Appearances aside, the taste is still amazing!

Ingredients

1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons red chili pepper
Kosher salt
10 ounces red enchilada sauce
3 cups shredded chicken
1 cup shredded Monterey Jack cheese
4 zucchinis
Fresh cilantro, for garnish

Directions

Preheat oven to 350 degrees.

In a medium saucepan, add the olive oil, seasonings, shredded chicken, and 8 ounces of enchilada sauce. Stir until saucy.

Wash and thinly slice the zucchini. Ideally with a peeler or mandolin for the perfect width.

Enchilada Version:

Lay out three to four slices, overlapping. Spoon some of the chicken and sauce on top. Sprinkle some cheese. Roll it up and place on the baking sheet. Continue this until you are out of zucchini slices and/or chicken sauce. Add some enchilada sauce and cheese to the tops of the enchiladas.

Spoon some of the chicken and sauce on top. Sprinkle some cheese. Roll it up and place on the baking sheet. Continue this until you are out of zucchini slices and/or chicken sauce. Add some enchilada sauce and cheese to the tops of the enchiladas.

Sprinkle some of the cheese. Roll it up and place on the baking sheet. Continue this until you are out of zucchini slices and/or chicken sauce. Add some enchilada sauce and cheese to the tops of the enchiladas.

Roll it up and place on the baking sheet. Continue this until you are out of zucchini slices and/or chicken sauce. Add some enchilada sauce and cheese to the tops of the enchiladas.

Continue this until you are out of zucchini slices and/or chicken sauce. Add some enchilada sauce and cheese to the tops of the enchiladas.

Add some enchilada sauce and cheese to the tops of the enchiladas.

Bake in the oven for 20 minutes.

Alisha’s version:

Ruud Attitude

Place a single layer of zucchini in your baking pan.

Spoon all of the chicken and sauce on that layer.

Sprinkle half of the cheese on top of the chicken.

Place another layer of zucchini slices on top of the chicken.

 

Ruud Attitude

 

Add the remaining enchilada sauce and cheese.

Bake in the oven for 20 minutes.

Once the enchiladas have finished baking, Add as much fresh cilantro as you’d like for a garnish. I love cilantro so you can see in my photos, that I have quite a bit.

Ruud Attitude

Serve immediately and with sour cream, if you’d like. I happened to forget that I had sour cream so ate it without. I didn’t miss it whatsoever. These enchiladas are so tasty; they don’t even need sour cream!

Prep Time: 10-20 minutes, depends on if you have shredded chicken already or not.
Cook Time: 20 minutes
Total Time: 30-40 minutes
Yield: 6 servings
Calories: 288 per serving, without sour cream

 

 

 

Alisha Ruud is a Lifestyle and Travel blogger. She is an animal lover, volunteers with a local animal rescue, avid reader, and motorcyclist. With her many interests, she has found a way to inspire others with the same interests and goals in life. She also likes to keep things fun!

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