Zucchini Enchiladas
These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!
Ingredients
Main Ingredients
- 2 zucchini large, sliced lengthwise using mandoline
- 2 cups shredded chicken
- 1 1/2 cups enchilada sauce divided
- 2 cups Monterey jack cheese shredded and divided
- 2 green onions sliced
Instructions
Instructions
- Preheat your oven to 350°F and gather all ingredients.
- Slice zucchini thin lengthwise using a mandoline. Each zucchini should yield 18 wide slices (36 total).
- In a large bowl, combine shredded chicken, ¼ cup enchilada sauce, ½ cup Monterey jack cheese, and sliced green onions.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 casserole dish. Lay out 3 slices of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on the edge. Roll up and transfer to the baking dish seam-side down. Repeat with the remaining zucchini and chicken mixture.
- Spread remaining enchilada sauce over zucchini and top with remaining Monterey jack cheese.
- Bake in the preheated oven until the cheese is melted, about 20 minutes. Garnish with toppings of your choice, and enjoy!
Notes
These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!