This zucchini enchilada is a baking dish with vegetable ingredients which is loaded with yummy chicken, delicious enchilada sauce and melty cheese. But the best part is it is extraordinary healthy. I am not kidding. It is keto friendly, gluten-free and low-carb! Yes, we are using thinly sliced zucchini in place of the traditional flour or corn tortillas. What a fun spin on your classic recipe. But you will not miss out in the flavor department, I promise.
Zucchini has a pleasantly bland flavor and mild taste, but it carries out the flavors of the other ingredients in the dish beautifully. It soaks in all the flavors of red chilies, garlic and onions that make up the enchilada sauce. Monterrey jack and cheddar cheeses melt to the gooey perfection. Plus flavorful protein-rich chicken is a mouthwatering filler for our zucchini roll ups. Plus extravirgin olive oil. Plus spoon of fragrant fresh cilantro if it is season for it
This recipe is also super easy to make. It is like an easy express route to an amazing meal. We are gonna be taking couple shortcuts by using store-bought enchilada sauce and left-over cooked chicken. The duration of the cooking depends of the meat.
You can absolutely make homemade sauce for a more authenticated complex taste and bake the chicken. I just wanted to make this recipe as quick and simple as possible. Rotisserie chicken works amazing in this recipe adding to the savory flavors.
This recipe became an instant hit at my house. Those chicken zucchini enchiladas are wholesome and nutritious, but very filling and satisfying at the same time. An unbeatable combination. And you can enjoy them without having to worry about your waste size. Great option for the people on a no gluten regiment. You will be making this recipe over and over again. Just do not forget to use your favorite seasonings such as cumin or chili or garlic powder. Slightly sprinkle shredded cheese (cheddar for example) or mixture of cheeses and chopped onion onto your zucchini enchiladas before serving.