Zucchini Enchiladas Casserole

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Original post updated January, 2022.

My husband would do anything for Mexican food. He passed on his love to his kids and I’ve joined the bandwagon.  It’s what inspired this zucchini enchiladas casserole recipe – along with a little inspiration from Allrecipes and a desire to lower the grain and carb consumption around here.

For a long while we had a tradition of Taco Tuesdays, and anyone who knew us knew the door was open for dinner every week if you wanted my hubby’s Mexican feast.  We even had a guac-battle with dear friends one night (the debate still simmers quietly over who won – though I’d give Jordyn props for her way with avocado and lime).  It is all about the lime.

Then we discovered a little off-the-beaten-path restaurant in Clearwater, Florida, where we’d often meet friends on Tuesday nights for a relaxed  feast… and we still miss those nights years later.  Maybe it’s time to re-institute Taco Tuesdays… but would enchiladas be such a bad thing?  These ones are a little extra work with the zucchini “noodles,” but it’s oh-so-worth it.  Even though they’re lighter without the grain/corn tortillas, the flavor is deep and rich, smoky and warm, and very filling.  Served with guacamole and veggies, this would be a perfect healthy version of the weeknight gathering.

I rolled these like I would tortillas, but you could make this even simpler by layering the “zoodle” sheets as you would lasagne noodles.  Make it in advance by a day or two and all you have to do is warm it for last minute guests.  Don’t be intimidated by the idea of making zucchini noodles – this hand-held peeler made quick work of a couple zucchini squash, and look how pretty and ruffled they cook up!  The edges get crispy and the middles stay soft and chewy.

Along the latin-inspired recipe route, this Coconut Mojito Green Smoothie is a favorite keto breakfast of mine, but could totally be made into popsicles for a refreshing after-dinner treat – it’s dairy-free and low carb!  And if you want to make it a weekend, these Paleo Huevos Rancheros are an amazing brunch idea.

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Zucchini Enchiladas Casserole

These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.

Keyword: gluten free, grain-free

Servings: 6

Author: Angela Sackett | Everyday Welcome

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• kosher salt and ground black pepper to taste
• 1 tablespoon ancho chile powder
• 2 cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 2 pounds cooked chicken breasts shredded
• 1 1/2 cups red enchilada sauce divided
• 2 cups shredded sharp Cheddar cheese divided
• 4 green onions green and white parts chopped and separated
• 1/4 cup chopped fresh cilantro
• 4 large zucchini thinly sliced lengthwise
• 1/2 cup queso fresco or more to taste
• 1/4 cup sour cream optional
• 2 tablespoons chopped fresh cilantro or to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

   Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.

   Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.

   Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.

   Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

Looking for more ideas for keto recipes?  We just started diving into Made Whole: More Than 145 Anti-Inflammatory Keto-Paleo Recipes.  So far I have way too many recipes bookmarked to try!

{I have a Pinterest board for all the yummy inspiration for Mexican dinners called Mexican – Key to Hubby’s Heart… in case you want extra inspiration.}  This zucchini enchiladas casserole recipe was created and shared with Allrecipes – you can find it and other recipe inspiration here!

What are your favorite dishes?!  I’d love to add them to my collection!

Inspiring (a warm, cumin-avocado-cilantro-filled) welcome,

Angela

More Zucchini Ideas:

Downshiftology’s Zucchini Lasagne Recipe

The YUMMIEST Sticky Chicken with Zucchini Noodles

Crowd-Favorite Spring Chicken and Vegetable Soup (ON REPEAT!)