Can you recommend a substitute? Thanks for all your reviews. 35 minutes at 400 degrees did the trick. I know I know, it's the little things in life, right? Gina, I just LOVE your site!!! I roasted my zucchini first as well, with a little olive oil and Adobo seasoning. Thank you! I can get most dried spices, fresh chiles, etc.Thanks! My friends and I LOVED it. Even my husband had seconds. I love zucchini and spicy so it was perfect. This may be a silly comment, but where does the 1/4 cup of chopped cilantro come in? Bless you! This is so, so good. You can make a large batch and freeze it which is what I often do. I saw this one, and made it. These were amazing GINA! Also, I can't take much "heat", so I got some "Old El Paso Mild Green Chili Enchilada Sauce" in a can and added a little on the bottom of the baking dish and used 1 tbls on top of each zucchini along with 1 tbls of the enchilada sauce in this recipe. Top with a small mound of the chicken mixture. Zucchini and Chicken Enchilada Casserole The Inspiralizer isn’t just for making noodles out of vegetables – it also slices and shreds vegetables like a mandolin would (or a […] Like most squashes, zucchini is high in antioxidant and anti-inflammatory phytonutrients- meaning it’s great for cellular health! Loved this recipe and I'm so glad I stumbled upon it today. Went to the grocery today to get more to make the sausage stuffed ones and they were completely out of zuchinis?! I would recommend trying this to anyone and everyone. Thank you. So, so, so good! Thank you, Gina! I added black beans and corn to mix to make them even more fulfilling! I substituted a finely chopped fresh red chili and the flavor and spice was just wonderful. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). The enchilada sauce took a bit longer to make than I anticipated, but worth the work — GREAT flavor. i am a Skinnytaste Virgin, this is my FIRST recipe through you guys and I'm SO excited to make it! These were SO good. I love your site. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. My girlfriend and I made it for us, my mom and stepdad. I left out the hot sauce for the little people in my house hey ate them too :)Thanks! i was wondering if you have a suggestion for a brand of store bought enchilada sauce you like the most. Nice hot enchilada sauce, and great flavor on the filling. So yummy! And I found that when I put the grated zucchini in the pan to heat it up a bit, it released juice. You're a genius. Note: I think the extra sauce and any extra filling would freeze well. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly. . My kids ask for it now. I just bought zucchini to make the sausage stuffed boats again and NOW THIS!!!!SWEET!!!! It has revived my love for cooking and my desire to eat better. If you have time on your hands I'd say try it out. In a medium saucepan, spray oil and sauté garlic. This recipe is truly delicious! Even my picky husband ate it. They will keep a very long time. I am actually scraping the peppers to get them out so I don't have to chop them! ð. So needless to say, I am stoked to try these!! WOW! May 10, 2019 - Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not. It took me about an hour and a half to get this out! how is it 13 grams of fat? I baked the zucchinis without pre-boiling them and everything turned out just great. I drained that before adding the cilantro and cheese. Chicken Zucchini Enchiladas is definitely a great twist on this Mexican dish especially now that is it spring and summer will be here soon! Thanks for a great recipe! This is the third dish I’ve made from you using all my CSA zucchini and it’s the third dish I’m obsessed with. But the zucchini I used was quite bitter. Or a southwestern frozen veggie mix with corn, beans, and peppers. Doesn’t the cheese add some points? This looks great! You rock! Yum! I served with sour cream and salsa verde, so yummy. I just made this tonight to get some low-carbing underway and… WOW! You can slice zucchini using mandoline or grater with slicing blade. Oh lord, this was AMAZING! I home the Cooking Channel is paying attention to you, because I would love to watch you cook! These are fantastic. ", Oh that is sweet! 27 % 22g Protein. I know I will be a huge fan! I love making my own enchilada sauce (nothing beats homemade), but to speed this up you can of course use jarred. Thank you so much for sharing it with us! Creamy Chicken White Bean Enchiladas with Salsa Verde, Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce, Chicken Rollatini Stuffed with Zucchini and Mozzarella. I love trying your recipes out- I have used 5 in the past 4 days. I will be making this asap! We will definitely be making them again! I love it every time I make it! Freeze them individually on a parchment paper lined baking sheet. Thanks! I like the zucchini a little softer and I find doing this achieves that. Thanks for the inspiration. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. My husband just emailed me this morning from work and said he's still thinking about them! Thank you! I dont blanch the zucchini first, just cook it raw for a total time of 45 mintues and its perfect! I made these last night and brought them as leftovers for lunch today for the Lenten season. Delicious, and very cheesy– you'd never know it's low calorie! LOL. can you use green peppers in place of the zucchini for the same point values? These are going into frequent rotation! I just made these and they were great. To quote my husband (who has lost 125 lbs) "Is there anything she can't do!? If only my zucchini from my garden were giant beasts! YUM! It worked out great! What is the easiest way to grate the zucchini? so it was extremely spicy, but I will definitely make it again and just cut down a bit on the spice. So easy and healthy too!! ???? I would check on recipe builder. Wow – I just stumbled upon this when looking for something to serve at a ladies night and this was so amazing! Thank you for sharing!! I froze my extra sauce, and will make these again sometime when my CSA puts zucchini in the basket. ; In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. I double the recipe and add shredded chicken to four of them for my meat-loving boyfriend and son, and I get the lighter zucchini ones, so we're all happy! Oh,and I used some chipotle chili powder and smoked paprika in the sauce which really made things go wild! My husband declared he liked them more than regular enchiladas and thanked me for dinner many times over the evening! These were fabulous!!  Just wanted clarification because I didnât see any other onion quantity. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly. So this reply is about 3 years later but in case anyone else wondered, use the chipotles in her Mexican slow cooker pork carnita recipe (with the cilantro lime rice). In a medium saucepan, spray oil and sauté garlic. Are these 1 SP? I’ve never used zucchini as a filler. Hi Gina, Quick question– when your recipes, like this one, call for "reduced fat" cheese, is that 2% cheese or part-skim cheese? Oh my goodness! Thank you for such a good healthy dish. I was in the kitchen for a little over an hour getting them prepped for the oven. I bought the round zucchini to stuff at the farmers market.. do you think it would work or would it be too much stuffing not enough veg? We all loved them and one was plenty to be full! Delish! Would roasting or broiling the chiles or jalapenos give it a smoky taste maybe??? Thanks for the inspiration! It really cheered him up so much that I made another batch on Monday! DELICIOUS! Using a spoon, fill each hollowed zucchini with … Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. If you want it milder, you could use less or leave it out for the kids. I made this last week, everyone loved it! I'm a diabetic, so this recipe was good for me. This has become a household staple. But I do have my flops, trust me!! Really loved the sauce, I think the chipotle chile sauce was what made it. Instructions seem to have an error. I made this yesteday and it was sooooooo good!!! Will definitely make again but next time I will make some rice to go with it. Log Food. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. My sisters LOVED it. Didn't bother with boiling zuccs first – just cooked them till they were to the desired doneness in the oven. This is going to have to happen in my oven. And since it has no meat in these enchiladas, I can splurge a little more on the cheese –yum! These zucchini enchiladas are very similar to Zucchini Lasagna Rolls Ups with Spinach and Artichokes. Then I topped them after with extra I chopped. Great recipe!! Thank you so much! However, the tortillas and cheese blow my diet out of the water. Absolutely fantastic! Will definitely make again. Thank you! AMAZING I was just looking for a dinner idea and HERE IT IS! Gina, I LOVE your website! !These look so amazing….Is your kitchen a mess after doing all this cooking LOL?Anyone help you clean up? Made this recipe tonight. Have tried a few of your other recipes, and they were all great. I'm definitely looking forward to dinner. Lol. I am going to add them to my Mouth Watering Mondays post this Monday. I've been reading for quite some time now! I made the enchilada sauce as listed but increased the chili powder, cumin and added Mexican oregano. We are trying to do veggetarian during the weeknights. While zucchini is still in season, I'm sharing this recipe from the archives. I made these last night- I thought they were delicious!!!! I was in the mood for enchiladas tonight so I made these but used spinach instead as well as made your Skinny Chicken Enchiladas so there was some variety. The onions mentioned in the instructions are cooking onions. I put it in the calculator on WW and it came out to be 3 points. I see it as a topping but cilantro is listed n the making of the filling. Thank you!! Just made this (Southern Florida means that January is zucchini season) and it was delicious! This is DELICIOUS!! The second round I had more than enough! A couple of questions though….how fine do you grate the zucchini? Thank you for sharing this delicious, low carb dinner. My friend and I added firm tofu to the zucchini/onion mixture while it was sauteing and it was delicious! Stir until well combined. When I saw this recipe video on the Delish website, I was a little skeptical about cooking enchiladas with zucchini.However, it’s such a different recipe that I decided to adapt it from Delish.I’m glad to say that it turned out amazingly, and my entire family loved it! Thank you so much and how appropriate for zuccini season~! THANK YOU SO MUCH! Seriously only 116 calories? Made these tonight and they are DELICIOUS!! You mentioned 1sp…is that a type? When I click on the cilantro lime rice link, I keep getting an error code. 1 3/4 cups homemade enchilada sauce; 2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices) 1/2 teaspoon kosher salt I had a bunch of odd shaped organic zucchini from a local CSA I had just volunteered for. They were soooo yummy! Yum! your own Pins on Pinterest Another winner. This site uses cookies to help provide the best user experience. Would crushed tomatoes be similar to tomatoes sauce? I just made them tonight. I have two huge ones from a friend's garden and was thinking that I could make it in them and then of course it would just be slightly different…I'd have to slice the zucchini after cooking in the boats, but still. Mine didn't come out as pretty as yours but they were sure tasty! Because of this, the enchilada sauce was even spicier, since the peppers were marinating it for a few days. You can cut as much as you need right off the bag while still frozen for your next recipe (just wrap the cut bag with some saran wrap or put it in another ziploc before putting it back in the freezer. Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not. I will be making this again.Â, Tried this for first time last night. Your site has helped me get back on track w/ WW. I made a zucchini batch for myself and a chicken for my ultra picky husband. Thank you!Â. I followed your recipe exactly. I made this for my family tonight, and it was delicious. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. I made the shredded chicken the night before…what a great idea… there are so many uses for precooked shredded chicken like that! Remove from heat and add 1/2 cup cheese; mix well. This blog has really helped me so much get healthier and more diverse in my eating. Thank you! I love barley but how do you do these?What great recipes!!! Lisa, no use one of those small little cans of tomato sauce, crushed tomatoes would be too chunky. I have some grated in my freezer from the monster zucchinis we had last summer but don't know how much 2 normal-sized zucchinis would make. I just discovered your website and tonight I tried this recipe. My bad! I made this last night and it was so much better than I expected (I was a little skeptical). thanks for the great idea. I've always loved seeing low-carb veggie pizza ideas (cheese & pepperoni on top of zucchini or portobello mushrooms) but never thought of this! I've made this several times now (along with the cilantro lime rice!) Thanks for all your great recipes! What a wonderful surprise!!!!!!!! This recipe is genius, I have three big zucchini plants ð. Served 'em with cilantro lime cauliflower "rice" and black beans. I had a huge bag of frozen zucchini that I have been wanting to use up and this dish was perfect for it tonight! I'm so happy you all like them, especially the meat lovers!! My 2 year old loved it! Was I supposed to put it in pan with zucchini? The green onions listed in the ingredient list is to garnish the top. !Keep up the good work! Was that the correct thing to do? I added some chopped mushrooms and it was delish! Pretty much followed the recipe. Even my picky husband liked them. You rock Gina! Love and use a great deal of zucchini this time of year. Looks delicious!! Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. Thanks so much for starting this. I'm guessing maybe 2c? Def going into my recipe folder! I love your idea. I didn't even miss the tortilla! I was so happy to see there was none left over after dinner. Then blot excess water with a paper towel. Thanks so much for all you do with these fabulous recipes! We LOVE the sausage stuffed zucchini boats too!  I was lazy and bought enchilada sauce in the jar but everything came out so good! Hi Gina, and thank you for all the delicious recipes! Do you think this will work with much larger zucchini? To Reheat: Simply thaw in the fridge overnight, re-season, and bake with a fresh layer of cheese on top and they will taste like new again! As usual, I took your idea as inspiration and did my own thing with it – no shredded chicken, so I cooked diced chicken with the onions, chipotle, peppers, etc. These Low-Carb Chicken Enchilada Roll Ups use zucchini in place of tortillas! Thanks so much for all you do!! I also only used 1T of the chipotle in adobe sauce, which was perfect. Thank you! I wish I found you years ago. I tried the recipe both ways and parboiling them makes them TOO flimsy. In a large saute pan, heat oil and add onion, garlic and bell pepper. I for sure loved them more than regular ones. just recently found your website, and i've made 3 or 4 of your recipes this last week; they've all been winners! Thank you for this recipe! Homemade (Skinnytaste.Com Recipe) Homemade (Skinnytaste.Com Recipe) - Cheesy Zucchini Enchiladas. I just found your site so hoping to try lots more delicious recipes! My husband loves mexican but prefers meat but loved these and my so-called vegetarian step-daughter ate these too! This recipe is a keeper! Little did I know it was going to be finding a new favorite recipe. I definitely will be making this again and freezing the extras, as it seemed to work very, very well. I was worried about freezing the zucchini and having it be mushy when I went to cook them. Any suggestions on what tomato sauce to use? Sure, why not use quinoa or tofu in place of the chicken? I really wanted to know if it taste good. Made these last night. 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