![['Close-up of zucchini wrapped chicken enchiladas topped with salsa and avocado.', 'Juicy chicken enchiladas wrapped in zucchini, garnished with jalapeño and cilantro.', 'Side view of delicious zucchini wrapped chicken enchiladas with a colorful topping.', 'Close-up image of zucchini enchiladas filled with shredded chicken and fresh ingredients.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/zucchini-wrapped-chicken-enchiladas_1_U1.webp)
Zucchini Wrapped Chicken Enchiladas
Delicious low-carb enchiladas featuring tender zucchini slices wrapped around flavorful shredded chicken and topped with a savory sauce and optional cheese.
Ingredients
Vegetables and aromatics
- 5 cloves garlic
- 1/2 tbsp olive oil
- 1 large onion
- 2 jalapeños (+/- depending on desired spiciness) jalapeños (adjust to taste)
- 2 15oz cans chopped tomatoes
- 1 1/4 cups chicken broth
- 1 tbsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 3 cups shredded chicken
Zucchini and cheese
- 3 large zucchini
- 1/2 cup grated cheddar cheese (optional) (omit if paleo or Whole30)
Toppings and extras
- salsa salsa
- 1 smashed avocado avocado
- 2 tbsp chopped cilantro
- 1 thinly sliced jalapeño jalapeño
Instructions
- Preheat oven to 175°C (350°F).
- Make sauce by blending garlic, onion, and jalapeño; sauté until soft, then simmer with tomatoes, broth, and spices for 20 minutes.
- Shred cooked chicken and mix with half of the sauce. Thinly slice zucchini and prepare for rolling.
- Spread sauce in baking dish, layer zucchini slices, add chicken mixture, roll up, and place seam-side down. Repeat with remaining slices.
- Top with remaining sauce, bake for 20 minutes, add cheese if desired, then serve topped with cilantro, salsa, and avocado.
Notes
For a dairy-free version, omit cheese and serve with extra avocado.