These Zucchini Chicken Enchiladas are made with just 4 ingredients, and come together quick and easy with the help of some store bought hacks.
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 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.
How to make Zucchinni Enchiladas-
To get the zucchinni strips, cut the zucchinni lenthwise and with a peeler, peel the inside of the zucchini all the way down. Once you get close to the peel, you can chop of the rest and save for another dish.
If you have a mandolin, then you can use that to make the zucchini strips.
Then place 3 strips of zucchinni on a board and overlap them slightly. Fill them up with chicken, roll tightly, and place seam side down on a baking dish.
Spoon enchilada sauce over and top with shredded cheese, or in my case skip the cheese for dairy free.
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.
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4 Ingredient Zucchini Chicken Enchiladas
- 2 Cups Shredded Rotisserie Chicken
- 10 oz Red Enchilada Sauce or homemade version
- 2 Large Zucchinis Sliced into thin strips
- ½ Cup Shredded Mexican Cheese
- Crema, Greek Yogurt, or sour cream
- Preheat oven to 350 degrees.
- In a saute pan over medium heat, add 2 cups of shredded rotisserie 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.
- 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). Or if you have a mandolin, you can cut the strips with that as well.
- Place 3 strips of zucchini on a cutting board, overlapping each other slightly, and place a spoonful of enchilada chicken towards the bottom. Roll tightly and place in a baking dish with the seam side down.
- Once all the enchiladas are rolled and in the baking dish, spoon the remainder enchilada sauce over each one and top with shredded cheese.
- Bake uncovered for 15 minutes. You can garnish with chop cilantro and sour cream, crema, or Greek Yogurt, and hot sauce for extra spice!