Turn your favorite Mexican dish into a healthier veggie filled option with these easy and delicious low carb zucchini enchiladas!
Cinco de Mayo is right around the corner and it’s got me craving all the gooey cheesy Mexican foods I can get my hands on. Let’s be real, though, I can (and do) crave Mexican food almost every day. My go-to order at any Mexican restaurant is always enchiladas with rice and beans. Tortillas, cheese, sauce..does it really get any better? These low carb zucchini enchiladas are amongst the best!
As much as my stomach and heart loves all these foods, my waist-line doesn’t so much. Luckily, there is the magic of zucchini! The idea of replaced zucchini for carbs became very popular a few years ago with the rise of zoodles. Zucchini noodles have become a staple in most households, including my own, for those nights when you’re just craving a big bowl of pasta. It got me thinking: if zucchini can replace noodles so easily, why can’t they replace other carbs? AKA TORTILLAS?
What you will need to make these zucchini enchiladas
- 2 large zucchini
- 1 can black beans
- 1 can corn
- 6 ounces shredded chicken
- 1 can enchilada sauce
- 6 ounces shredded cheese
These enchiladas are a great alternative if you want to indulge in a big plate of enchiladas but want to save on calories. Just slice your zucchini thinly on a mandoline, wrap all your favorite enchilada fixings into each zucchini slice, smother with sauce and cheese and voila!
How to make these enchiladas
- With a mandoline, slice your zucchini thinly into long pieces
- Separate the slices into groups of three. These will create each enchilada.
- Lay three slices so that they are slightly overlapping each other.
- In a bowl, mix your black beans, corn and shredded chicken. If you want to find out how to make the perfect shredded chicken in a Instant Pot, check out this recipe.
- Take two spoonfuls of your chicken mixture and carefully roll in into your three zucchini slices.
- After each enchilada is wrapped, place it into a baking dish. PRO TIP: I use a bread pan and the enchiladas fit perfectly.
- Repeat this step until all your enchiladas have been rolled.
- Pour enchilada sauce over everything
- Sprinkle cheese on top.
- Bake in the oven at 350 for 15 minutes, just enough to melt all of the cheese to your desired consistency.
- Optional: top with avocado, cilantro, sour cream, salsa or whatever else your heart desires!
Low Carb Zucchini Enchiladas
Turn your favorite Mexican dish into a healthier veggie filled option with these easy and delicious low carb zucchini enchiladas!
Ingredients
- 2 zucchini large
- 1 can black beans
- 1 can corn
- 6 ounces chicken breast shredded
- 1 can enchilada sauce red
- 6 ounces cheddar cheese shredded, reduced fat
Instructions
With a mandoline, slice your zucchini thinly into long pieces
Separate the slices into groups of three. These will create each enchilada.
Lay three slices so that they are slightly overlapping each other.
In a bowl, mix your black beans, corn and shredded chicken. If you want to find out how to make the perfect shredded chicken in a Instant Pot, check out this recipe.
Take two spoonfuls of your chicken mixture and carefully roll in into your three zucchini slices.
After each enchilada is wrapped, place it into a baking dish. PRO TIP: I use a bread pan and the enchiladas fit perfectly.
Repeat this step until all your enchiladas have been rolled.
Pour enchilada sauce over everything
Sprinkle cheese on top.
Bake in the oven at 350 for 15 minutes, just enough to melt all of the cheese to your desired consistency.
Optional: top with avocado, cilantro, sour cream, salsa or whatever else your heart desires!
Recipe Notes
This recipe makes 8 enchiladas at 2 WW smartpoints each, based on the ingredients I use. If you use different ingredients, make sure to alter smartpoint value accordingly.
>