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Chicken enchiladas made with zucchini strips? Yes, please.

Get your Tex-Mex fix with this healthy version of chicken enchiladas. You’ll save on carbs by using zucchini strips instead of tortillas.

And the best part? They are equally delicious!


1 tbsp extra-virgin olive oil

1 cup leeks chopped

¼ tsp kosher salt

1 clove garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

18 oz shredded chicken breast

1 cup red enchilada sauce

2 1/2 pounds zucchini, halved lengthwise

1 cup shredded low-fat Monterey jack

1 cup shredded low-fat cheddar

2 tbsp sour cream, for topping


Preheat oven to 350 degrees.

Heat oil in large skillet over medium heat; add onion, season with salt and cook until soft, abo0ut five minutes.

Add garlic, cumin, and chili powder; stir to combine. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.

Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish.

Repeat with the remaining zucchini and chicken mixture.



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