Low-Carb Zucchini Chicken Enchiladas


  • 1lb. chicken tenders
  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 can enchilada sauce (10oz)
  • 4 large zucchini, sliced with a wide peeler
  • 1/3 cup shredded cheese
  • sea salt and fresh ground black pepper, to taste


  1. Preheat oven to 350ºF. 
  2. In large skillet over medium, heat the oil. 
  3. Sprinkle salt and pepper on chicken tenders and cook in the skillet for about 4-5 minutes on each side, or until cooked through and no longer pink in the middle. Once it’s cooled, shred it using 2 forks or your hands.  
  4. In the same pan add in the onion and cook for about 3 minutes until translucent, then add the spices. Return the shredded chicken to the skillet.
  5. Pour in 1/2 the can of enchilada sauce then stir well until combined. 
  6. On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other. (see photos below)
  7. Add spoonful of chicken mixture on top at one end as shown in photo, roll up and transfer to a baking dish. 
  8. Repeat with remaining zucchini and chicken mixture. 
  9. Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese. 
  10. Bake for approximately 20 minutes and until cheese is melted. Enjoy!

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