Description
These Zucchini Enchiladas offer a fresh and healthy twist on traditional enchiladas, using thinly sliced zucchini as a low-carb alternative to tortillas. Filled with a flavorful mixture of black beans, corn, onion, garlic, and optional shredded chicken, then baked with enchilada sauce and melted cheese, this dish is perfect for a nutritious and satisfying dinner.
Ingredients
Scale
Zucchini Enchiladas Ingredients
- 3 medium zucchinis, thinly sliced lengthwise
- 1 cup cooked shredded chicken (optional)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1½ cups enchilada sauce, divided
- 1½ cups shredded cheese (Mexican blend or cheddar)
- 1 tbsp olive oil
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the enchiladas.
- Prepare Zucchini: Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin ribbons. Lightly salt the ribbons and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels to prevent sogginess.
- Sauté Filling: Heat olive oil in a skillet over medium heat. Sauté the diced onion for 2–3 minutes until soft. Add minced garlic, black beans, corn kernels, cumin, chili powder, salt, and pepper. Stir in shredded chicken if using, then add half a cup of enchilada sauce. Cook for an additional minute, then remove from heat.
- Assemble Enchiladas: Lay 2 to 3 zucchini slices slightly overlapping on a working surface. Spoon a small amount of the filling at one end of the zucchini ribbons and roll tightly. Place each roll seam-side down in the prepared baking dish. Repeat until all filling and zucchini slices are used.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the zucchini rolls. Sprinkle shredded cheese generously on top to cover the rolls.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and melt the filling flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly, indicating the enchiladas are perfectly cooked.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro. Serve warm for a delicious and healthy dinner option.
Notes
- Salting the zucchini ribbons helps remove excess moisture and prevents the enchiladas from becoming watery.
- You can easily make this recipe vegetarian by omitting the chicken.
- Use a mandoline carefully to ensure even slices and reduce slicing time.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the filling.
