Zucchini, Chicken & Cheese Enchiladas

Zucchini, Chicken & Cheese Enchiladas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 440.1
  • Total Fat: 31.1 g
  • Cholesterol: 121.0 mg
  • Sodium: 1,083.7 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 37.5 g

View full nutritional breakdown of Zucchini, Chicken & Cheese Enchiladas calories by ingredient


Keto friendly and Delicious Keto friendly and Delicious
Number of Servings: 6


    6 large Zucchini, baby
    1 cup Salsa
    1.25 cup, shredded Cheddar Cheese
    1.5 cup Colby and Monterey Jack Cheese shredded
    3 tbsp Extra Virgin Olive Oil
    24 oz Chicken, Costco Rotisserie Chicken (3oz/85gm)


Buy zucchinis that are thicker and you will need less strips to make the roll.


1. Remove meat from bones of rotisserie chicken. Toss bones and skin of chicken (measure out 24 oz. of shredded meat)
2. In a skillet mix chicken, salsa and olive oil till bubbly.
3. While chicken mixture is cooking, clean zucchini and slice in 1/16" thin slices.
4. Take 3-4 stripes of zucchini and line with Monterey Jack cheese then fill with 2-oz chicken salsa mixture and roll.
5. Line a pan with some salsa and add zucchini chicken roll.
6. Once all enchiladas are made cover in more salsa and top with cheddar cheese.
7. Cooks for 30-40 minutes at 400 degrees.

Serving Size: makes 12 enchiladas/6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SARAH4777.