If you’re looking for a healthy twist on traditional enchiladas, these Sheet Pan Zucchini Chicken Enchiladas are the perfect solution. By replacing the tortillas with thin slices of zucchini, this dish is lower in carbs but still packed with all the delicious flavors of a classic enchilada. Filled with a savory mixture of chicken, black beans, corn, and spices, then topped with cheese and a tangy enchilada sauce, these enchiladas are both satisfying and nutritious. Plus, everything is prepared on a sheet pan for easy clean-up!
Ingredients:
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup frozen corn (no need to thaw)
- ½ cup of black beans, thoroughly rinsed and drained to remove excess liquid.
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 3 cups shredded cooked chicken
- ½ cup tomato salsa
- 1 cup red enchilada sauce, divided
- 1 cup shredded Mexican blend cheese, divided
- 2 lbs. zucchini (about 3 medium)
- Kosher salt and freshly cracked black pepper, adjusted according to your preference.
You Will Also Need:
- Sheet pan (half sheet, 18 x 13 inches)
- Vegetable peeler (a Y-shaped peeler works best for zucchini slices)
Instructions:
- Prepare the Zucchini “Tortillas”:
- Preheat your oven to 375°F (190°C) and line a large sheet pan with parchment paper.
- Using a vegetable peeler, peel the zucchini into long, thin strips.
- These will act as your enchilada “tortillas.”
- Lay the strips on paper towels and lightly sprinkle with salt to help remove excess moisture.
- Set aside for 5-10 minutes, then pat them dry.
- Prepare the Chicken Filling:
- Warm 2 tablespoons of olive oil in a spacious skillet over medium heat until it shimmers.
- Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the frozen corn and black beans to the skillet.
- Stir in the chili powder and cumin, cooking for another 2-3 minutes until heated through.
- Stir in the shredded cooked chicken, ½ cup of tomato salsa, and ½ cup of the enchilada sauce.
- Mix everything together until well combined, then season with salt and black pepper to taste. Remove from heat.
- Assemble the Enchiladas:
- Lay 3-4 strips of zucchini slightly overlapping to create a “tortilla.”
- Spoon a small amount of the chicken mixture onto one end of the zucchini strips, then roll it up tightly.
- Place the rolled zucchini enchiladas seam-side down on the prepared sheet pan.
- Bake:
- Pour the remaining ½ cup of enchilada sauce evenly over the zucchini enchiladas.
- Sprinkle with the shredded Mexican blend cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
- Serve:
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
Conclusion:
These Sheet Pan Zucchini Chicken Enchiladas are a delicious and healthy way to enjoy a Mexican-inspired meal without the extra carbs from tortillas. The zucchini adds a fresh, light texture that pairs perfectly with the hearty chicken filling and bold flavors of enchilada sauce and cheese. This is an easy-to-make, satisfying dinner that your whole family will love!
Sheet Pan Zucchini Chicken Enchiladas
A lighter, low-carb take on enchiladas usingzucchini instead of tortillas. These Sheet Pan Zucchini Chicken Enchiladas arefilled with chicken, beans, corn, and spices, and baked with enchilada sauceand cheese for a healthy and delicious meal.
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ cup frozen corn no need to thaw
- ½ cup of black beans thoroughly rinsed and drained to remove excess liquid.
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 3 cups shredded cooked chicken
- ½ cup tomato salsa
- 1 cup red enchilada sauce divided
- 1 cup shredded Mexican blend cheese divided
- 2 lbs. zucchini about 3 medium
- Kosher salt and freshly cracked black pepper adjusted according to your preference.
- Sheet pan half sheet, 18 x 13 inches
- Vegetable peeler a Y-shaped peeler works best for zucchini slices
Instructions
Prepare the Zucchini "Tortillas":
- Preheat your oven to 375°F (190°C) and line a large sheet pan with parchment paper.
- Using a vegetable peeler, peel the zucchini into long, thin strips.
- These will act as your enchilada "tortillas."
- Lay the strips on paper towels and lightly sprinkle with salt to help remove excess moisture.
- Set aside for 5-10 minutes, then pat them dry.
Prepare the Chicken Filling:
- Warm 2 tablespoons of olive oil in a spacious skillet over medium heat until it shimmers.
- Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the frozen corn and black beans to the skillet.
- Stir in the chili powder and cumin, cooking for another 2-3 minutes until heated through.
- Stir in the shredded cooked chicken, ½ cup of tomato salsa, and ½ cup of the enchilada sauce.
- Mix everything together until well combined, then season with salt and black pepper to taste. Remove from heat.
Assemble the Enchiladas:
- Lay 3-4 strips of zucchini slightly overlapping to create a "tortilla."
- Spoon a small amount of the chicken mixture onto one end of the zucchini strips, then roll it up tightly.
- Place the rolled zucchini enchiladas seam-side down on the prepared sheet pan.
Bake:
- Pour the remaining ½ cup of enchilada sauce evenly over the zucchini enchiladas.
- Sprinkle with the shredded Mexican blend cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
Serve:
- Remove from the oven and let the enchiladas cool for a few minutes before serving.