Chicken Enchiladas are one of my favourite decadent Mexican dishes. Warm tortillas wrapped around chicken soaked in a delicious spicy sauce and topped with melted cheese, are you drooling yet?
I have been wanting to make a healthy version of an enchilada for awhile now, but have struggled with a tortilla replacement as many of the grain free tortillas I’ve experimented with self destruct when baked in enchilada sauce. Like the eggplant used in my cannelloni recipe, I wanted to find a vegetable that could replace the tortilla but was struggling with how to get the right shape.
When I saw this video I was blown away, overlapping the slices of zucchini, what a game changer! So I took the idea and did my own healthy spin on the dish, making an enchilada sauce from scratch, skipping the cheese and topping it with this oven roasted salsa.
This Chicken Enchilada recipe is so good. I promise that you will be amazed at how easily the zucchini slices can swapped for tortillas without losing any of the flavour or overall concept of the dish.
The enchilada rolls are really quick to assemble and hold together incredibly well when removing them from the baking dish to serve.
I was so impressed with how good the leftovers tasted 3 days later, the wraps held together well and the sauce remained thick. I will definitely be doubling this recipe next time so there is more to enjoy for packed lunches and quick reheated dinners over the following days.
I am really excited for you to try this recipe. If you give it a go, let me know, I would love to hear if you enjoy these chicken enchiladas as much as I do.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 5 cloves garlic
- 1/2 tbsp olive oil
- 1 large onion
- 2 jalapeños (+/- depending on desired spiciness)
- 2 15oz cans chopped tomatoes
- 1 1/4 cups chicken broth
- 1 tbsp cumin
- 1/2 tsp chilli powder
- 1/4 tsp salt
- 3 cups shredded chicken
- 3 large zucchini
- 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)
- 1 small avocado
- 1 tbsp cilantro
- 1/2 cup cashews soaked overnight
- 1/3 cup water
- juice from 1/2 lemon
- pinch of salt
- 1/2 tsp apple cider vinegar
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated.
Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).
On a cutting board lay out three slices of zucchini, I put the middle one down first, and then the two others on either side making sure they slightly overlap on either side.
Place 2 large spoonfuls of the chicken mixture at the bottom of the zucchini slices. At this point you can also sprinkle in some grated cheddar if desired. Pressing firmly, roll the zucchini up over the chicken and place in a large baking dish. Put the rolls in the dish with the loose end facing down so that they don't unravel when baking.
Repeat with the remaining zucchini strips until the dish is filled with enchilada rolls which are all packed in tightly.
Spoon more of the enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. If you would like a bit more cheese you can add it to the top of the enchiladas about 5 minutes before they are done and cook until it is melted.
While the enchiladas are cooking, make the sour cream by combining the soaked cashews, water, lemon juice, salt and vinegar in a food processor and blending until it has a thick and creamy consistency.
Once the enchiladas are cooked remove from the oven. If there is a lot of excess liquid at the bottom of the dish from the zucchini, use a baster to remove it from the dish. Before serving sprinkle the enchiladas with chopped cilantro and serve with salsa, chopped avocado and sour cream. Enjoy!