Zucchini Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas made with thin zucchini slices instead of tortillas, filled with shredded chicken, black beans, corn, and cheese, topped with red sauce. Light, fresh, and full of Mexican spices. A lower-carb summer take on a classic.
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Nutrition & ingredients
Ingredients
serves 6- 1 to 2 tablespoons olive oil
- 1/2 cup white or yellow onion (finely diced)
- 3 cloves garlic (finely minced)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (I use frozen that's been thawed and drained; use canned that's been drained, or use freshly shaved from the cob)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded chicken* (See Notes for options)
- 10- ounce can red enchilada sauce (divided (green enchilada sauce may be substituted))
- 1 cup shredded Mexican blend cheese (divided)
- 2 pounds zucchini (very thinly sliced (approximately 4 large))
- Finely minced cilantro (optional for garnishing)
- Sliced avocados (optional for garnishing)
- Mexican crema (optional for garnishing)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 911mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 730mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.