5-Ingredient Zucchini Chicken Enchiladas

Sep 4 2018
Zucchini is a calorie-slashing ninja. Decadent pasta dish? Zucchini noodles attack! Carb-heavy enchiladas? Zucchini will crush ‘em! In this recipe for chicken enchiladas, we swapped out tortillas for thin slices of zucchini, and the results are unimaginably good. Bonus: Only FIVE main ingredients...

Hungry Girl's Healthy Messy Mexi’ Zucchini Enchiladas Recipe

Print Messy Mexi’ Zucchini Enchiladas Print

1/2 of recipe (2 enchiladas): 221 calories, 9.5g total fat (4.5g sat fat), 570mg sodium, 7.5g carbs, 1g fiber, 3g sugars, 26g protein

Freestyle
SmartPoints® value 4*

Prep: 20 minutes
Cook: 45 minutes

Ingredients:

One 6-oz. raw boneless skinless chicken breast cutlet

2 medium-large zucchini (about 1 lb.)

​1/2 cup red enchilada sauce

2 tbsp. light/reduced-fat cream cheese

1/3 cup shredded reduced-fat Mexican-blend cheese

Seasonings: chili powder, ground cumin

Optional toppings: light sour cream, sliced black olives, chopped fresh cilantro

Directions:

Preheat oven to 375 degrees. Spray an 8” X 8” baking pan with nonstick spray. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place chicken on the center of the foil, and sprinkle with 1/4 tsp. each chili powder and cumin. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 25 minutes, or until chicken is cooked through.

Meanwhile, slice off zucchini ends. Cut four 1/8-inch-thick slices lengthwise from the center of each zucchini, for a total of 8 slices. (Reserve remaining zucchini for another time.) Lay 4 slices on a microwave-safe plate, and cover with a damp paper towel. Microwave for 2 minutes, or until mostly softened. Thoroughly blot dry. Repeat with remaining 4 slices.

In a small bowl, mix 1/4 cup enchilada sauce with cream cheese until mostly smooth and uniform.

Cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium-large bowl, and shred with two forks. Add cream cheese mixture, and stir to coat.

Lay 2 zucchini slices vertically on a dry surface, slightly overlapping to form a rectangle. Spoon 1/4th of the chicken mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up slices over the filling, and place in the baking pan, seam side down. If needed, secure with toothpicks.

Repeat to make 3 more enchiladas. Top with remaining 1/4 cup enchilada sauce. Bake until hot and bubbly, about 15 minutes.

Sprinkle with shredded cheese. Bake until melted, about 3 minutes.

MAKES 2 SERVINGS

HG Tip: Use a mandoline slicer like this one for perfectly even zucchini slices. Bonus: That mandoline is a must for DIY veggie chips!

New Episode! Go Back to School & Get Back on Track with Hungry Girl

Labor Day marks the unofficial end of summer, which means back to school and back to routine! In the latest episode of Hungry Girl: Chew the Right Thing! (our free on-demand audio show), Lisa and the gang deliver a busload of information.

⭑ Fun kid foods we love (including a brand-new breakfast find!)
⭑ Gadgets & food finds for easy on-the-go lunches (packed lunch alert!)
⭑ Chew & Tell: snack bars for kids (smaller bars = fewer calories!)
⭑ Lisa Loves It: a protein-packed snack bar that tastes like dessert
...and so much more!

Listen here with the click of a button!
FYI: We may receive compensation from some of these links.

Chew on this:

Today is September 4th, Eat an Extra Dessert Day. When you’ve got 41-calorie mini pumpkin pies, you can have AT LEAST two!

Share this simple recipe with all your pals. Click "Send to a Friend" now! 

Social

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)

*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.