Zucchini Noodle Chicken Enchiladas

Zucchini Noodle Chicken Enchiladas


  • 1 Rotisserie chicken (1)
  • Two Large Zucchini
  • 1 can or jar of Enchilada Sauce (2)
  • 1 small Onion, diced fine
  • 3 cloves Garlic, minced
  • 1 tbsp Ground Cumin
  • 1 tbsp Chili Powder
  • Shredded Cheddar Cheese
  • Cilantro
  • Non-Fat Greek Yogurt
  • Hot Sauce


  1. Preheat oven to 375* convection or 400* traditional
  2. Using a mandolin or Y-shaped vegetable peeler, peel strips of Zucchini. Transfer to a paper towel, and once one paper towel is full, put another on top and keep stacking. (3)
  3. Shred the chicken. (4)
  4. Cook onion on med-med/high heat in a large skillet with a little bit of oil, salt, and pepper. Cook for ~10 minutes until softened and medium brown in color. (5)
  5. Add minced garlic to the pan and cook for an additional 1-2 minutes, until softened.
  6. Add cumin and chili powder and mix to combine.
  7. Put shredded chicken into pan, followed by enough enchilada sauce to moisten (6). Remove from heat and bring pan to work station.
  8. Put a very small amount of enchilada sauce in the bottom of a 9×13 bake pan. Take 3-4 slices of zucchini and layer them, then add chicken, roll, and place into pan, seam side down.
  9. Once your pan is full, utilize remaining sauce and pour on top of enchiladas. Top with as much or little shredded cheese as you’d like and then bake for 25 minutes.
  10. Top with greek yogurt, hot sauce, and cilantro (7). Enjoy!


  1. For this dish I used a store bought rotisserie chicken and shredded it. Feel free to simply cook a couple chicken breasts before hand and chop up, or sub use leftover chicken.
  2. We used Whole Foods 365 brand Red Enchilada Sauce. It ended up being the exact perfect amount and tasted great.
  3. This process is to help remove any excess moisture so that you don’t wind up with a soggy dish.
  4. My wife doesn’t like dark meat, so we only used the white meat. You can use all of the chicken.
  5. I like to take the onion past the traditional “when it begins to soften” stage. Cooking to golden brown coloring caramelizes the natural sugars in the food and brings great flavor. If you’re doing this step above medium, make sure to stir continually so the onion doesn’t burn.
  6. You don’t want to add too much sauce here, ideally just enough to fully moisten, but not enough to have extra at the bottom of the pan after dishing it out. There will be a small amount of sauce at the bottom of the dish, as well as on top of each enchilada.
  7. We used nonfat greek yogurt instead of sour cream and honestly it tastes almost exactly the same, but is much much healthier. You get that great tang from the yogurt that you crave with sour cream, without the fat and guilt. For this dish I used Dave’s Gourmet Creamy Roasted Jalapeño, but use whatever you like.


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6 Responses

  1. Corey says:

    looks good Mitch. Any Ideas on calorie count?

    • Not sure but I don’t think it’s going to be too much, especially if you use a very light sprinkling of cheese. We ate these and felt great after, they taste good and aren’t heavy.

  2. Lorie A Doll says:

    Making these tonight. My teen has Celiac’s and is also allergic to corn. She is super excited to try zucchini enchiladas!

  3. Tara says:

    These were amazing!! I didn’t have luck getting my zucchini sliced thin enough, so I assembled “lasagna style” instead. Still amazing! Just shared with a low carb group I belong to. Thanks for sharing this recipe!

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