Sheet Pan Zucchini Chicken Enchiladas

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Sheet Pan Zucchini Chicken Enchiladas

Ingredients

Meat

3 cups cooked chicken

Produce:

  1.  1/2 cup black beans
  2.  1/2 cup corn (frozen or fresh)
  3.  2 cloves garlic
  4.  1 medium onion
  5.  2 lb zucchini
  6.  1 vegetable peeler

Condiments

  1.  1/2 cup tomato salsa

Baking & Spices

  1. 2 tsp chili powder
  2. Kosher salt and fresh black pepper
  3. Oils & Vinegars
  4. 2 tbsp olive oil

Nuts & Seeds

  1. – 2 tsp ground cumin
  2. Dairy
  3. – 1 cup Mexican blend cheese

Prepared

  1. 1 cup red enchilada sauce

Other

  1. Sheet pan (half sheet 18 X 13)

Instructions

1. Prepare the Zucchini
Use a vegetable peeler to create thin zucchini ribbons. You may also use a mandoline if you have one. Lay the zucchini ribbons out in a single layer on a clean kitchen towel or paper towels to remove any excess moisture.

2. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a sheet pan (18 x 13 inches) with parchment paper for easy cleanup.

3. Prepare the Chicken Filling
In a large bowl, combine the cooked chicken, black beans, corn, garlic (minced), onion (finely chopped), chili powder, cumin, and salt and pepper to taste. Mix everything until well combined.

4. Assemble the Zucchini Enchiladas

  •  Lay out a layer of zucchini ribbons on the sheet pan, overlapping slightly, to form a base layer.
  •  Spoon a portion of the chicken mixture onto the zucchini ribbons. Carefully roll the zucchini around the filling, just as you would with a tortilla for traditional enchiladas.
  •  Repeat with the remaining zucchini ribbons and chicken mixture, arranging them tightly on the sheet pan.

5. Top with Salsa & Cheese

  • Pour the tomato salsa over the zucchini rolls, making sure each roll gets a good amount of salsa
  • Sprinkle the Mexican blend cheese over the top of the enchiladas, covering them evenly.

6. Bake

  •  Drizzle the olive oil over the top of the assembled enchiladas. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender, the cheese is melted, and the enchiladas are heated through.

7. Serve

  •  Remove the enchiladas from the oven and let them cool for a few minutes before serving.
  • Serve hot, garnished with fresh cilantro, a dollop of sour cream, or avocado slices for added freshness.

Enjoy this lighter, healthier version of enchiladas that’s just as delicious but with a fraction of the carbs!

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