We’ll never say no to an enchilada…but sometimes we want to keep it on the lighter side, too. These enchiladas have a secret: They’re made with zucchini instead of tortillas, so they have all the gooey, cheesy goodness, minus the carbs.
“My family and I love enchiladas, and we wanted to do something that was a little healthier,” recipe developer Erin McDowell tells us. “By eliminating the tortillas, this version is super low-carb. And it reheats really well, so you can make a big pan and eat them over several days.” Do we see meal prep in your future?
And FYI, you can substitute and modify this dish at your leisure. Don’t have one of the veggies? Use what’s in your fridge. Prefer ground turkey? The world is your oyster, er, enchilada. Want something meatless? You get the idea.
Oh, zucchini. What would we do without you?
8 zucchini, halved lengthwise
3 tablespoons kosher salt
1 tablespoon vegetable oil
1 bunch (90g) scallions, white and light green parts only, thinly sliced
2 medium (91g) poblano peppers, deseeded and finely chopped
1 cup (195g) cooked black beans
1 cup (175g) canned corn, drained
1 rotisserie chicken, skin removed and meat shredded
1 teaspoon ground cumin
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
½ cup (130g) enchilada sauce
Hot sauce, as needed
2½ cups (650g) enchilada sauce
1 cup (113g) shredded cheddar or Monterey Jack cheese
Sour cream and chopped fresh cilantro, for serving
1. Prepare the Zucchini: Preheat the oven to 375°F. Use a metal spoon to scrape out the seeds from the zucchini; discard the seeds and place the flesh in a colander. Be generous when scooping, making as much room as possible for the filling without breaking the zucchini. Season the zucchini with the kosher salt and toss gently to combine. Place the colander in the sink and let sit for 20 to 25 minutes.
2. Remove the zucchini from the colander, pat it dry with paper towels and place in a single layer on a baking sheet. Transfer the baking sheet to the oven and roast until the zucchini are just tender, 10 to 15 minutes.
3. Make the Filling: In a medium skillet, heat the oil over medium heat. Add the scallions and poblano peppers and sauté until the peppers are tender, about 5 minutes.
4. Stir in the black beans and use the back of a spoon to mash and break them up slightly. Stir in the corn and chicken, and toss to combine.
5. Season the filling with the cumin, garlic powder, salt and pepper. Stir in the 1 cup enchilada sauce and hot sauce, to taste, and continue to cook for about 2 minutes. Set the filling aside.
6. Assemble the Enchiladas: Pour ½ cup of the remaining enchilada sauce in the bottom of a 9-by-13-inch pan, spreading evenly. Arrange the roasted zucchini boats in an even layer on top of the sauce. Using tongs, fill each piece of zucchini generously with the filling, repeating until you’ve used it all up.
7. Pour the remaining 2 cups enchilada sauce evenly over the zucchini and filling, and top with the shredded cheese. Transfer to the oven and bake until the cheese is melted and the sauce is bubbly, 25 to 30 minutes. Garnish with sour cream and cilantro.