Zucchini Wrapped Chicken Enchiladas (Whole30 - Paleo) - Every Last Bite (2024)

Enchilada Sauce

• 5 cloves garlic
• 1/2 tbsp olive oil
• 1 large onion
• 2 jalapeños (+/- depending on desired spiciness)
• 2 15oz cans chopped tomatoes
• 1 1/4 cups chicken broth
• 1 tbsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt

Enchiladas

• 3 cups shredded chicken
• 3 large zucchini
• 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)

Topping Options

• salsa
• 1 smashed avocado
• 2 tbsp chopped cilantro
• 1 thinly sliced jalapeno

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

• Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Sauté the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.

• Once the sauce has thickened, taste and adjust the seasoning by adding more chili, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated.

• Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).

• Spoon some of the sauce into the base of a baking dish. On a cutting board lay out three slices of zucchini, I put the middle one down first, and then the two others on either side making sure they slightly overlap on either side.

• Place 2 large spoonfuls of the chicken mixture at the bottom of the zucchini slices. At this point you can also sprinkle in some grated cheddar if desired. Pressing firmly, roll the zucchini up over the chicken and place in a large baking dish. Put the rolls in the dish with the loose end facing down so that they don't unravel when baking.

• Repeat with the remaining zucchini strips until the dish is filled with enchilada rolls which are all packed in tightly.

• Spoon more of the enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. If you would like a bit more cheese you can add it to the top of the enchiladas about 5 minutes before they are done and cook until it is melted.

• Once the enchiladas are cooked remove from the oven. If there is a lot of excess liquid at the bottom of the dish from the zucchini, use a baster to remove it from the dish. Before serving sprinkle the enchiladas with chopped cilantro and serve with salsa and chopped avocado. Enjoy!