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Zucchini Enchiladas Recipe

in Recipes on 05/03/16

Zucchini Enchiladas Recipe

Make Zucchini Enchiladas for Cinco de Mayo – It’s a Healthy Twist on a Classic!

zucchini enchilada-recipe-7

Cinco de Mayo is almost here and I love to celebrate (and eat tacos)! I was looking through some dinner ideas the other day to come up with some new. I love tacos as I’ve mentioned but my hubby, e doesn’t care for tacos, but he does like Mexican food. So, I decided to try something new. I made him zucchini enchiladas.

Sounds weird, right? He’s on a healthy food kick, but still wants lots of flavor. He loves zucchini and I figured that if he hated what I came up with, he could have a regular taco on a flour tortilla. I even went out of my way (and comfort zone) to make homemade guacamole.

Zucchini Enchiladas-recipe-1

The first thing I had to do was take the zucchini, cut them in half and spoon out the middle. I don’t have a lot of experience cooking with it, so I was really surprised to find that the zucchini was soft and tender enough to spoon right out. I kinda scooped too much and they were really flexible. But, they still worked.

Zucchinni Enchiladas-recipe-2

You have to roast the scooped out olive oil rubbed zucchini for about 10 minutes at 400 degrees. This adds a level of flavor and it also cooks it so that it’s delicious.

For the meat part, I knew I wanted to use chicken because it’s healthier (especially if you use boneless, skinless chicken breasts). But in the past, when I use chicken, it tends to turn out tough. And, I didn’t have time to use my crock pot. The only other option was to boil the meat. So, into a pot, four large chicken breasts went. This was too much meat. The breasts were so large that I only ended up using two. Once the chicken was boiled and shredded, I put it aside to cool.

Enchilada-recipe-4

While my chicken was cooking, I made my enchilada sauce. This was too easy. I took a can of tomato sauce (I only had a big can and used half of it). I took some olive oil and cooked a chopped onion in a skillet. Once the onion was soft, I added fresh garlic and cooked about a minute longer. Be careful not to burn the garlic…it makes it bitter. Remove your pan from the stove.

Add in your tomato sauce, cornstarch water, and taco seasoning packet.  Stir well. DO NOT ADD SALT. Adding salt will be too much and you won’t be able to enjoy your meal. Add the skillet back to the stove and heat to a simmer. Add in the shredded chicken and heat for about 5 minutes.

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Make Zucchini Enchiladas for Cinco de Mayo

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Ingredients

  • shredded chicken (about 2 cups)
  • 1 small onion
  • 4 cloves of fresh garlic
  • 1 taco seasoning packet
  • 1 small can of tomato sauce
  • 1/4 cup water (add 1 tsp corn starch)
  • 2-4 zucchini (cut them in half long ways)
  • olive oil (to rub zucchini before roasting & for cooking onions)
  • frozen corn-topping
  • cheese-topping
  • diced tomato-topping
  • chopped cilantro-topping

Instructions

  1. Take zucchini, cut in half long ways, scoop out centers. Rub and roast zucchini at 400 degrees for 7-10 minutes.
  2. Take diced onion and saute it in olive oil until soft, add chopped fresh garlic cloves.
  3. Remove from heat and add tomato sauce, taco seasoning.
  4. Mix water and corn starch together and add to tomato sauce mix.
  5. Cook for about 5 minutes.
  6. Add shredded chicken.
  7. Layer zucchini with chicken and sauce mix, corn, and cheese.
  8. Bake at 400 degrees until tops are golden.
  9. Top them with tomatoes and cilantro before serving them with sour cream and guacamole.

Did you make this recipe?

Tag @poweredbymom on Instagram and hashtag it #poweredbymom

Here is the fun part. The assembly:

Keep your zucchini in the same pan you roasted them in (why wash another pan?). In the bottom of the zucchini, layer chicken and sauce mix, cheese, corn and more cheese. Top them with diced tomatoes and cilantro.

Zucchini Enchiladas-recipe-6

Bake these delicious enchiladas at 400 degrees for about 7 to 10 minutes. Serve the enchiladas with guacamole, salsa and sour cream.

zucchini enchilada-recipe-7

Make these for your Cinco de Mayo celebration or just a fun twist to Taco Tuesday!

A big thanks to team member Missy for sharing this yummy recipe! If you try the recipe out let us know how you like it.

Don’t forget to get our FREE Simply Sweet Recipes eBook HERE

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67 Comments

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Comments

  1. Lynne B says

    November 8, 2016 at 6:39 PM

    I came to the zucchini party late in life. Now I love it. This recipe is fantastic for low carbers.

    Reply
  2. Rosie says

    August 1, 2016 at 7:57 AM

    wowie zowie what a wonderful way to use zucchini! In fact, I think this is the best recipe with zucchini I’ve ever seen, now I must try this!

    Reply
  3. Austin Baroudi says

    July 10, 2016 at 5:04 PM

    This looks delicious! Can’t wait to give it a try! Thanks for sharing.

    Reply
  4. tiffany dayton says

    June 26, 2016 at 2:26 PM

    I’m not crazy about zucchini but it’s a good way to get your vegetables.

    Reply
  5. Lisa Brown says

    June 20, 2016 at 3:13 PM

    They look great, a lot like a stuffed zucchini. Can fill them with anything.

    Reply
  6. Laurie P says

    June 12, 2016 at 1:54 PM

    This is way to awesome! I love love love using zucchini as a staple for my meals. It’s very satisfying in any meal, and the variations are endless…..

    Reply
  7. Sara Theissen says

    June 10, 2016 at 7:26 PM

    Wow, these sound so good! I love the idea of using the zucchini instead of taco shells. I bet you yellow squash would be great too! I will have to make this soon.

    Reply
  8. Cindy S. says

    June 9, 2016 at 2:24 AM

    This looks so yummy! I’m on a low carb diet and this looks pretty low carb. It should be a great option.

    Reply
  9. Lauryn R says

    June 8, 2016 at 2:26 PM

    These zucchini enchiladas sound incredible! I love zucchini and this sounds like a perfect dish for those hot summer days. I will definitely be making some soon, thanks for sharing! 🙂

    Reply
  10. Jerry Marquardt says

    June 6, 2016 at 4:56 PM

    I would be interested in trying out the Zucchini Enchiladas as it looks very delicious. I am going to try your special recipe over the coming weekend.

    Reply
  11. Tanya White says

    June 6, 2016 at 2:20 PM

    This sounds amazing, I would love to try it.

    Reply
  12. Gloria Walshver says

    June 5, 2016 at 5:14 AM

    This is a great recipe for people who like zucchini like me.

    Reply
  13. Nancy says

    June 4, 2016 at 4:44 PM

    This recipe looks delicious. It’s perfect for summer when zucchinis are so plentiful

    Reply
  14. Wanda Tracey says

    June 3, 2016 at 10:21 PM

    I love zucchini and find it just blends in with other flavors to taste perfect because it`s so mild.This recipe
    looks fabulous and I am going to make it.Thank you.

    Reply
  15. Anne Marie Carter says

    June 3, 2016 at 8:07 PM

    I love zucchini squash in any way and this recipe looks very delicious. I’ve never used zucchini in this way. I’m saving this recipe and I will be trying it this summer when my zucchini comes in.

    Reply
  16. Debbie White Beattie says

    June 3, 2016 at 2:25 AM

    This recipe looks so delicious that I’m going to make it as soon as I get the ingredients

    Reply
  17. Pat Schwab says

    June 2, 2016 at 12:40 AM

    This recipe looks like something my family would enjoy. I am going to pin this. Thanks, Pat S

    Reply
  18. Cynthia W says

    May 30, 2016 at 10:27 AM

    This looks so good. I can’t wait to try the recipe. Thanks!

    Reply
  19. Karen Adams says

    May 28, 2016 at 12:25 PM

    Wow this looks absolutely delicious..I can’t wait to try this. Thanks for sharing with us

    Reply
  20. Sophia,M.,McConnery says

    May 26, 2016 at 2:56 PM

    This is making me hungry!Good recipe that can be used for other veg too like squash! YUMMY!

    Reply
  21. Linda Manns says

    May 26, 2016 at 12:56 PM

    This made such a great meal for my family. They loved it. Thank you again for this great recipe

    Reply
  22. Lara says

    May 26, 2016 at 11:45 AM

    These look amazing!! The best part is, that all of the ingredients are things I generally have on-hand. It is so disappointing finding a delicious-sounding recipe, only to discover that in order to make it, you have to go to a specialty store for the ingredients or purchase about a half dozen new spices/sauces that you will only ever use for that one recipe (or only a couple times a year). Thank you!

    Reply
  23. ANN*H says

    May 20, 2016 at 9:12 PM

    We grow zucchini in our garden. Never thought of using it in enchiladas tho. Going to be making these . thanks much

    Reply
  24. Linda Manns says

    May 9, 2016 at 6:35 AM

    These are so good and this recipe was a great way to sneak in some veggies for my grandchildren. Thank you so much for this great recipe

    Reply
  25. Blanca Conde says

    May 8, 2016 at 8:15 AM

    Omg I just woke up to reading this and my mouth just watered. I make enchiladas all the time so I wouldn’t mind having the zucchini enchiladas. Sounds very delicious and healthy. I might give a try!

    Reply
  26. Sarah L says

    May 7, 2016 at 6:19 PM

    That is a great recipe. I’ve stuffed zucchini before but not with a mexican flavor.

    Reply
  27. Kim Avery says

    May 7, 2016 at 5:44 AM

    I am saving this to make this summer with zucchini from our garden! Sounds yummy!

    Reply
  28. Pat Schwab says

    May 6, 2016 at 11:59 PM

    This looks really good. I think almost everyone in my house would like these. Pinning

    Reply
  29. Cynthia H says

    May 6, 2016 at 10:01 PM

    Oh my goodness! These look amazing! I am going to have to print this recipe off and give it a try. I know my husband will love it, but I am not sure about the grandkids. Thank you for posting this.

    Reply
  30. Amanda Alvarado says

    May 6, 2016 at 9:02 PM

    This is a new way of making “enchiladas”! I wonder if my hubby would like them. We usually make them from scratch both red and green ones!

    Reply
  31. Sophia,M.,McConnery says

    May 6, 2016 at 3:19 PM

    Now that is a great idea to use the zucchini shell as the taco outside!I love hot food.Trying to cut down on wheat products!

    Reply
  32. Keri Bergerson says

    May 6, 2016 at 2:49 PM

    WOW! I have never thought of using zucchini as a substitute for enchiladas before! Mexican food is my absolute favorite but those calories add up SO fast! Especially with all the cheese! Great recipe! Excited to replicate this!

    Reply
  33. Amanda says

    May 6, 2016 at 2:09 PM

    We love mexican food but just the tortilla alone is pretty unhealthy. This sounds great and you could do all sorts of fillings to mix it up!

    Reply
  34. Julie says

    May 6, 2016 at 12:25 PM

    This looks so yummy! Zucchini is becoming my new favorite vegetable. It’s good in so many dishes!

    Reply
  35. Corey Olomon says

    May 6, 2016 at 12:14 PM

    This looks so delicious!

    Reply
  36. Elizabeth says

    May 6, 2016 at 11:03 AM

    This Zucchini Enchilada Recipe looks so good! What a great way to use up leftover chicken…thanks for sharing!

    Reply
  37. Lisa says

    May 6, 2016 at 7:02 AM

    This is such a way to make a meal tasty and healthy.

    Reply
  38. Dani H says

    May 6, 2016 at 5:38 AM

    I’m drooling right now!

    I don’t care for dark meat so almost always use chicken breasts. Whatever the recipe, I usually poach them in water or low-sodium vegetable or chicken stock. I hadn’t thought to fix them in my crockpot though. Maybe you could post a recipe for that sometime?

    Thanks!

    Reply
  39. Melissa Crisp says

    May 6, 2016 at 12:33 AM

    Ok this sounded weird at first but I like zucchini and enchiladas so I figured it was worth a look. Once I read everything,it actually sounds really good. I’ve never made home enchilada sause so I will have to steal your recipe on that plus it’s gotta taste better than the canned stuff. Thanks for sharing this.

    Reply
  40. Adriana saucedo says

    May 6, 2016 at 12:29 AM

    Wow this looks delicious, can’t wait to make it and try it. 🙂

    Reply
  41. Gretchen Luper says

    May 5, 2016 at 9:31 PM

    I love this recipe. can’t wait to try it. we eat mexican about 5 days a week and this is a new one.

    Reply
  42. Jill H says

    May 5, 2016 at 6:44 PM

    This looks like a good time summer recipe when zucchini is plenty . I’m going to pin this one.

    Reply
  43. Robert Hogan says

    May 5, 2016 at 3:30 PM

    I’m going to have to try this. The family loves enchiladas and this would be a clever and sneaky way to tell them afterwards how healthy and hopefully tasty their meal was.

    Reply
  44. Jennifer M says

    May 5, 2016 at 1:23 PM

    Well this looks interesting and yummy. I am going to try it and see if I can convince my hubby to try it too 🙂

    Reply
  45. Christina G. says

    May 5, 2016 at 12:01 PM

    I’ve never thought of using zucchinis in enchiladas. That’s a great idea. Thanks for sharing!

    Reply
  46. Dana Rodriguez says

    May 5, 2016 at 10:05 AM

    I really like zucchini.This is a delicious looking twist on how to serve them!

    Reply
  47. Rachel says

    May 5, 2016 at 9:18 AM

    So fun!

    Reply
  48. lisa says

    May 5, 2016 at 8:48 AM

    I like zucchini. I’m not sure about made this way. It looks pretty good. I just usually have mine plain.

    Reply
  49. Sarah Kurtz says

    May 5, 2016 at 7:35 AM

    I have never had zucchini… But this looks so delicious! I think my picky eaters would even like this!

    Reply
  50. rochelle haynes says

    May 5, 2016 at 5:13 AM

    This looks good never tried this but would love too

    Reply
  51. Regina Elliott says

    May 4, 2016 at 9:18 PM

    I’ve never tried zucchini but I know it has good nutritional value so I’m down with trying this recipe

    Reply
  52. Michelle Elizondo says

    May 4, 2016 at 7:43 PM

    So yummy. Great for cinco de mayo.

    Reply
  53. Dotty J Boucher says

    May 4, 2016 at 7:38 PM

    This looks absolutely amazing, I really enjoyed reading and looking at every picture for detailed instructions, This is well done and This is going to be on a must list make for me, O love zucchini..

    Reply
  54. Tandi Vidal says

    May 4, 2016 at 5:57 PM

    These look really good. I am going to have to give them a try.

    Reply
  55. Angelica Dimeo says

    May 4, 2016 at 5:55 PM

    Yum this looks like a semi healthy twist to a classic meal

    Reply
  56. robyn donnelly says

    May 4, 2016 at 5:34 PM

    These zucchini enchilatas looks like something I would eat.

    Reply
  57. Holly Schilling says

    May 4, 2016 at 5:05 PM

    I saw the title of the post and instantly had to open and now save to use in the future.

    Reply
  58. Laura says

    May 4, 2016 at 4:59 PM

    These sound so tasty. I love that this is a healthy option. It’s can be hard to find healthier foods when you are trying to make Mexican.

    Reply
  59. Kim Pinch says

    May 4, 2016 at 4:21 PM

    I love zucchini and can’t wait to try these. I have never thought of eating them this way.

    Reply
  60. Michelle Catallo says

    May 4, 2016 at 3:33 PM

    I admit to putting zucchini in a lot of different meals from breakfast to dinner and, of course, baked goods but, I had never thought of enchiladas. Funny thing is that this is the second enchilada recipe I have read today and I have been craving them for a week now.

    Reply
  61. Nicole Carter (Weasley) says

    May 4, 2016 at 3:33 PM

    Okay I am not a zucchini fan at all but I have to admit this does look delicious! I do love enchiladas though!

    Reply
  62. Donna B says

    May 4, 2016 at 3:27 PM

    This sounds delicious. My husband and I both love Mexican food, I love how you have added the vegetables.

    Reply
  63. Sandra Watts says

    May 4, 2016 at 3:08 PM

    These actually do look really good. I wonder if I can sneak them into a meal.

    Reply
  64. ken ohl says

    May 4, 2016 at 2:53 PM

    I love mexican food these look amazing

    Reply
  65. Linda Manns says

    May 4, 2016 at 11:44 AM

    I love enchilada’s. These sound so good. I can’t wait to make these. What a great meal. Thank you for sharing

    Reply
  66. Carolyn Daley says

    May 4, 2016 at 11:33 AM

    I never thought of zucchini for enchiladas, but this is definitely a good idea. Thanks for the recipe!

    Reply
  67. Stephanie H. says

    May 4, 2016 at 7:42 AM

    These do look good and I love that they have veggies in them. Thanks for the amazing twist of an enchilada recipe!

    Reply

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