4 Ingredient Zucchini Chicken Enchiladas

4 Ingredient Zucchini Enchiladas

A couple weeks ago I posted on social media that I was going to try a meal plan that was recommended by the bootcamp place I started going to. The meal plan was basically the keto diet, no grains, wheat, starchy vegetables, dairy, fruit, and of corse no sugar or any kind. I made it to 5 days, and honestly had to stop because I felt so horrible! I know there are detox phases the body can go through, but I was so irritable, light headed, and just not happy. On top of that I was working out every day, which is not something I was use to.  I love food and cooking delicious food is my passion, so I didn’t want to sacrifice this. Instead I decided to continue working out and limiting my sugar and carbs. So far I feel better and happier!

4 Ingredient Zucchini Enchiladas

To continue my mission of eating and cooking delicious food, I started playing around with recipes and making swaps to lower calories, but still have big flavor.  I saw a recipe for Zucchini Enchiladas and knew I had to try them out! I was running short on time and needed to get lunch done fast. Behold 4 Ingredient Zucchini Enchiladas to the rescue! These turned out so good, even though I used some store hacks to help get it done fast.

4 Ingredient Zucchini Enchiladas

The 2 secret weapons, are store bought Rotisserie Chicken and Enchilada sauce. I’ve actually been using rotisserie chicken in a lot of my dishes, because it’s quick, flavorful, and cheap. You can’t even buy a raw whole chicken sometimes for the price of a cooked rotisserie chicken. It’s such a time saver! I will say that homemade enchilada sauce does taste better, but if you splurge a few cents more on a good quality one, you’ll save time make this dish and still deliver great flavor. So those are the 2 out of 4 ingredients for this dish, the other 2 are Zucchini, and Shredded cheese.

4 Ingredient Zucchini Enchiladas

These come out of the oven nice and bubbly and smell amazing! You can top them with some cilantro and sour cream, but they’ll taste just as good plain. I had these for lunch for 2 days with a side of beans and it tasted like a comforting Mexican meal. Enjoy!

4 Ingredient Zucchini Chicken Enchiladas

Ingredients

  • Rotisserie Chicken, Shredded
  • 1 10oz Can Red Enchilada Sauce
  • 2 Large Zucchinis
  • 1/2 Cup Shredded Mexican Cheese
  • Salt/Pepper
    Garnish:
  • Cilantro
  • Sour Cream, Crema, or Greek Yogurt

Instructions

  1. Preheat oven to 350
  2. In a saute pan over medium heat, add about 2 cups of shredded chicken and half of the enchilada. The sauce I used was low sodium, so I added some salt and pepper, taste and add if needed. Saute till the chicken is warm and covered in the sauce. Remove from heat.
  3. Cut ends off Zucchini and cut lengthwise down the middle. With a peeler, press firmly on the inside of the zucchini, where the seeds are, and start peeling long strips. Stop once it gets too thin to peel. (I chop up the remainder and saute it with some olive oil so they don't go to waste).
  4. Place 3 strips of zucchini on a cutting board, overlapping each other, and place a spoonful of enchilada chicken towards the bottom. Roll and place in a baking dish.
  5. Once all the enchiladas are rolled and in the baking dish, spoon the remainder enchilada sauce over each one and top with shredded cheese.
  6. Bake uncovered for 15 minutes. You can garish with chop cilantro and sour cream, crema, or Greek Yogurt, and hot sauce for extra spice! The also go great with a side of beans.

2 Replies to “4 Ingredient Zucchini Chicken Enchiladas”

  1. Renee, these enchiladas look so perfect I can almost taste them!! Excited to see you at the AZ blogger bash next month!

    1. Thanks Cathy!! Yes excited to see you too 🙂

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