These zucchini enchiladas are full of healthy protein and vegetables. Instead of nightshades, the sauce has a base of carrots and beets to give you all the fiber, beta carotene, vitamin K1, and potassium your body needs. I also added fresh lime juice and cilantro to give this dish an authentic Mexican-inspired flavor.
Feel free to garnish this dish with the toppings of your choice: sliced avocado, radish, or a few tablespoons of coconut “sour cream,” and get ready to enjoy enchiladas again!
For the zucchini chicken enchiladas:
- 3 zucchini large
- 1 1/2cups chicken cooked, shredded or chopped
- 1onion diced
- 1tbsp extra virgin olive oil
- 1tsp ground coriander
- 1/2tsp ground cumin
- 1/2tsp garlic powder
- 1/2cup shredded cheese (optional)
For the AIP enchilada sauce:
- 2carrot peeled and chopped
- 2beets peeled and chopped
- 1onion peeled and chopped
- 3cloves garlic roughly chopped
- 2inches ginger peeled and minced
- 2cups chicken broth
- 1tbsp dried oregano
- 1/4cups cilantro
- 1tbsp lime juice
- sea saltto taste
- ground black pepperto taste
Prepare the enchilada sauce:
- Heat the olive oil in a large skillet or casserole skillet. Add the chopped onions, carrot, beets, garlic, and ginger, and saute over medium-high heat for about 5 minutes, stirring frequently.
- Add the chicken broth and oregano, bring to a boil, then lower the heat and simmer for about 10 minutes, or until the vegetables are fully cooked.
- Stir in the lime juice and fresh cilantro, and allow to cool a little.
- Use an immersion blender, or transfer the mixture carefully to a blender, and puree until desired texture resembling chunky or smooth tomato sauce. Adjust the seasonings with salt, pepper, and lime juice, if needed. If it is too thick, add a little water. If it is too watery, transfer the mixture back to the pan and simmer for a few minutes, until desired thickness.
- Use half the enchilada sauce for the zucchini enchiladas. Store the remaining enchilada sauce in the refrigerator for up to 7 days or freeze it in a freezer-safe container to use for later.
Prepare the zucchini enchiladas:
- Preheat the oven to 350 degrees Fahrenheit. Spread about ½ cup of the enchilada sauce on the bottom of an 8×8 inch casserole pan.
- Heat the olive oil in a medium skillet. Add the diced onion, and saute for 3-5 minutes, or until the onion softens and starts to brown. Add the diced chicken, 1.5 cups of enchilada sauce, ground coriander, ground cumin, and garlic powder, and continue to cook for 2-3 minutes, stirring to combine. If you like, add a little more sauce to the chicken.
- Use a vegetable peeler to thinly slice the zucchini lengthwise. The first few slices will be too narrow to use (you can save them for this zucchini noodle salad for later). You will need 3-4 slices of zucchini per chicken rollup, and you can fit about 6-8 rollups in an 8×8 inch pan.
- Arrange 3-4 zucchini slices on a cutting board or flat surface, slightly overlapping, to create a zucchini sheet a few inches wide. Add a few tablespoons of the chicken mixture to one end of the zucchini slices, then roll up. Carefully transfer to the casserole pan and repeat with the remaining zucchini slices and chicken mixture.
- Top each zucchini rollup with a tablespoon of enchilada sauce and sprinkle with fresh cilantro leaves. Bake at 350 degrees Fahrenheit. After 15 minutes add shredded cheese to the top and return to oven for 10-15 minutes, or until the zucchini is cooked to your liking. Allow to cool for a few minutes, and serve warm, garnishing with your preferred garnishes, such as sliced avocado, fresh cilantro or diced scallion, sliced radish, or a few teaspoons of coconut ‘sour cream.’