If you’re looking for a lighter take on enchiladas, try these Zucchini Enchilada Roll Ups. They’re full of the classic enchilada flavors, but wrapped up in zucchini squash instead of tortillas for a nutritious, delicious, and low carb meal.
About these Enchiladas
When a recipe is hearty and delicious AND nutritious, it’s a win for me. These Zucchini Enchilada Roll Ups are a tasty dish full of ingredients that make you feel GOOD.
We use thinly sliced zucchini instead of tortillas to form the enchiladas and let me tell ya, you won’t even miss the bread. The filling is the star of the show with shredded chicken and cheese, chopped bell pepper and onion, and a pre-made enchilada sauce for convenience.
Zucchini Enchilada Roll Ups are a satisfying weeknight dinner. I even like them for Taco Tuesday (yes, I know, not quite tacos, but they still do have that Mexican flair). Serve up with a Skinny Spicy Jalapeño Marg and you’ve got quite the meal.
And if you love enchiladas, also check out these Healthy Ground Turkey Enchiladas or these Enchilada Stuffed Peppers that I know you'll enjoy, too!
- Zucchinis - These act as our tortillas for the Enchilada Roll Ups.
- Chicken Breasts - If you’re starting with raw chicken, bake the breasts at 400°F for 20-25 minutes. Then add to a mixing bowl and use a hand mixer for quick and easy shredding.
- Enchilada Sauce - I used a canned sauce from Meijer. Any kind will do, so use your favorite or make your own if you’d like.
- White Onion and Bell Peppers - These veggies provide freshness and extra crunch.
- Cottage Cheese - This adds creaminess to the filling with additional cheese flavor.
- Mexican Cheese Blend - Finely shredded works best as it gets better distributed throughout the filling.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Sauce: I used canned red enchilada sauce from Meijer, but feel free to switch it up. Try green enchilada sauce or make your own.
Meat: Swap the chicken for ground beef or ground turkey.
Veggies: Add some jalapeño for some heat.
Shredded Cheese: Instead of a Mexican blend / mozzarella combo, try adding cotija cheese either inside or on top. I like to compare it to a Mexican feta.
Cottage Cheese: You could instead use Greek yogurt.
Zucchini: These Enchilada Roll Ups could also be made with eggplant. You may need to bake the eggplant a few minutes first with some oil to make them flexible enough to roll.
How to Make This Recipe
1. Preheat the oven to 375°F. Grease a 9” pie dish and set aside.
2. Prep the vegetables. Use a vegetable chopper to dice white onion and bell pepper.
3. Use a vegetable peeler to finely shave slices of zucchini. The first 2 shavings on either side of the zucchini will be too small to use for the roll ups. Note: I tried slicing the zucchini with a knife too. It is really difficult to get even pieces of zucchini unless you have knife skills like a sushi chef. Stick with the vegetable peeler.
4. In a mixing bowl, combine all of the enchilada filling together. Mix until everything is well combined.
5. On a working surface (I used a cutting board), place a slice of zucchini (if it’s really thin, double up the slices). Spread roughly 2 tablespoons of the mixture evenly across the slice. Use both hands to roll the zucchini slice into a spiral. Place the zucchini roll up directly into your greased dish. Repeat the process until all of the enchilada mixture is used.
6. You may have extra zucchini slices. If you want to use them up, you can roll them into spirals and place it in the pan without filling. Top with roll ups with remaining cheese, cilantro and green onion.
7. Bake for 18-20 minutes or until the cheese is melted and the zucchini is tender. Enjoy!
- Vegetarian: Skip the chicken and use black beans or crumbled tofu instead.
- Dairy-Free: Swap out the shredded cheeses for dairy free alternatives. For the cottage cheese, you could instead use a dairy free yogurt.
- Gluten Free: You’re in luck! This Zucchini Enchilada Roll Up Recipe is gluten free as is.
These Zucchini Enchilada Roll Ups are best stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for ~1 minute until warm throughout.
I do not recommend freezing these Zucchini Enchilada Roll Ups. Due to the excessive moisture in zucchini, freezing and thawing, your enchiladas may become soggy.
Dress these Zucchini Roll Ups as you would regular enchiladas. Some ideas:
- A dollop of sour cream or Greek yogurt
- Fresh cilantro, chives, green onion, or jalapeño slices
- Extra cheese or another variety of cheese. Cotija cheese crumbles on top would be tasty. I like to compare to a Mexican Feta
- Avocado or black olive slices
- Salsa, hot sauce, or pico de gallo
A few tips if your zucchini's are not cooperating:
1. I tried slicing the zucchini with a knife and a peeler. It is really difficult to get even pieces of zucchini with the knife unless you have knife skills like a sushi chef. Stick with the vegetable peeler. You want them thin so they're bendable.
2. Don’t over stuff your Zucchini Roll Ups. After slicing the zucchini it becomes very delicate and we don’t want the filling to bust through. Double up on the zucchini slices if need be.
More Recipes You'll Love
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Zucchini Enchilada Rollups
- Vegetable peeler
- pie dish/circular pan
- Mixing Bowl
- vegetable chopper or knife and cutting board
- measuring cups / spoons
- 2 medium zucchinis
- ½ cup shredded Mexican cheese
- 1 tbsp fresh cilantro
- 1 tbsp green onions, diced
- 2 large chicken breasts, cooked + shredded
- 10 oz red enchilada sauce
- ½ tbsp chile lime seasoning
- ½ cup white onion, diced
- ½ cup bell pepper, diced
- 1 cup shredded Mexican cheese blend
- ½ cup low fat cottage cheese
- pinch salt & pepper
- Preheat the oven to 375°F. Grease a 9” pie dish and set aside.
- Prep the vegetables. Use a vegetable chopper to dice white onion and bell pepper.
- Use a vegetable peeler to finely shave slices of zucchini. The first 2 shavings on either side of the zucchini will be too small to use for the roll ups.
- In a mixing bowl, combine all of the enchilada filling together. Mix until everything is well combined.
- On a working surface (I used a cutting board), place a slice of zucchini (if it’s really thin, double up the slices). Spread roughly 2 tablespoons of the mixture evenly across the slice. Use both hands to roll the zucchini slice into a spiral.
- Place the zucchini roll up directly into your greased dish. Repeat the process until all of the enchilada mixture is used.
- Top with roll ups with additional cheese, cilantro and green onion.
- Bake for 18-20 minutes or until the cheese is melted and the zucchini is tender. Enjoy!
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney Van Acker says
One of my favs! Light, but truly so satisfying!
Courtney Paige says
We love this recipe! So flavorful and easy to make.