Chicken Zucchini Enchiladas

Looking for a simple dinner that’s great for a family but also for sharing? These cheesy Chicken and Zucchini Enchiladas are smothered in homemade red enchilada sauce and make for an amazing, hearty meal. Makes 4-6 servings, but can be doubled.

Close up of a plate of zucchini chicken enchiladas with a fork and a bite taken

Enchiladas are a hearty, comforting dish, but they’re a bit of a labor of love.

Real talk: I’ve had more than my fair share of kitchen fails involving enchiladas. When I first discovered the recipe these enchiladas are adapted from, I fell in love.

We’ve been making them for the better part of 10 years now, and they’re a crowd pleaser.

Why I love this recipe:

Not only is this Zucchini Chicken Enchilada recipe delicious, but it’s is versatile, too!

If you have a lot of zucchini on hand, you can double the recipe and freeze a batch for later. (If you need more zucchini recipes, I highly recommend Lemon Zucchini Bread and Parmigiano Reggiano Zucchini!)

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!


    We respect your privacy. Unsubscribe at any time.

    If you don’t eat chicken or don’t have it on hand, leave it out and double the zucchini instead.

    Over the years, we’ve made this recipe with and without the chicken, double the zucchini, double the pepper, double the sauce… and every time, it’s been delightful. But this rendition? It’s our favorite.

    Other TexMex family favorites: Ground Beef Tacos | Caramelized Onion Guacamole | Whole30 Slow Cooker Pork Carnitas Plates | Roasted Tomato Salsa | Pork Carnitas Enchiladas

    Need some dinnertime inspiration? Head on over to my Dinner Recipe Index for more ideas.

    Ingredients to make Zucchini Chicken Enchiladas in bowls on marble

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    In addition to these tools, you’re going to need ingredients to make these from-scratch enchiladas, too. Be sure to scroll down to the recipe card to get the exact amounts.

    • Extra virgin olive oil—or another neutral oil, like avocado oil. 
    • Red onion—also known as purple onion, this gives so much flavor and color to our dish! While you could use a yellow or white onion, I really like the red onion here.
    • Green bell pepper—technically, you could use any color of bell pepper here, but I really like the color and texture the green bell pepper adds.
    • Garlic cloves—fresh garlic cloves (the kind you chop yourself) add so much more flavor in a recipe like this, so give it a little extra time and do that.
    • Zucchini—fresh from the garden or the store! We’ll shred these with our box grater.
    • Seasonings—we’re going to be using a combination of cumin, dried basil and dried oregano to season up our veggie and meat mixture. We’re also going to add both salt and pepper, and maaaaaybe a pinch of cayenne pepper, too.
    • Shredded chicken breasts—before we had kids, I’d bake these up and shred them myself. Now, I purchase a rotisserie chicken from the store and shred it. Use whatever makes your life easier.
    • Pepperjack cheese—different brands of pepperjack are spicier than others, so if you have a sensitive palate, consider using half pepperjack and half colby jack cheese.
    • Tortillas—we always use flour tortillas in our household because that’s what we like, but you can make these with corn tortillas, as well. Just be sure to wet the tortillas a little bit before rolling them because they are more brittle than flour tortillas.
    • Red enchilada sauce—we smother these enchiladas in red sauce. You can grab a jar at the store, or you can make a batch of homemade Spicy Homemade Enchilada Sauce!
    Collage showing how to cook down veggies for enchilada filling

    How to make Cheesy Chicken Zucchini Enchiladas

    Prep the chicken. It needs to be is cooked through, cooled and shredded. Set it aside when done. You may also purchase and shred a rotisserie chicken for this.

    Make the enchilada sauce. (This step is optional because you can use sauce from the store!)

    Prep the veggies. Chop the onion, bell pepper and garlic. Shred the zucchini. (Alternately, you can cut the zucchini into slices or zucchini strips with a knife, if desired.)

    Make the enchilada filling.

    Heat the oil in a Dutch oven or a large skillet over medium heat.

    Add the chopped onion, green bell pepper and garlic to the pan, cooking until the onion is soft. Watch this because you don’t want the onion to brown, about 5-6 minutes while stirring occasionally.

    Add the zucchini. Season with the salt, cumin, basil and oregano, stirring into the onion. Cook until the zucchini is tender, about 2-3 minutes.

    Remove the skillet from the heat, and stir in the cooked chicken.

    Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.

    Allow the filling a few moments to cool before filling the tortillas.

    Collage showing how to make a fill zucchini enchiladas

    Make the enchiladas.

    Grease a large baking dish with nonstick baking spray. Preheat the oven to 350°F.

    Dollop 4 tablespoons of zucchini chicken mixture into a tortilla. Carefully roll the tortilla, and transfer to the greased baking dish.

    Repeat until all the filling has been used.

    Smother the enchiladas with the sauce, and sprinkle on extra cheese to the top.

    Place the baking dish in the preheated oven, and bake for 20 minutes. The sauce will get nice and bubbly.

    Broil for 2-3 minutes until the cheese is melted and browned, if desired.

    Remove from the oven, and let cool for 5-10 minutes before serving. Spoon extra enchilada sauce on top of the enchiladas, and enjoy immediately.

    Enchilada sauce pours on top of enchiladas

    Erin’s Easy Entertaining Tips

    We love enchiladas for entertaining because while they’re a labor of love, it’s not incredibly challenging to make a double batch of this recipe.

    Here are some ways to share this recipe with friends:

    • Make a double batch in two separate pans, and bake them both at the same time for a crowd.
    • Alternatively, make a double batch and place one in the freezer for later. (Just be sure it’s in a freezer-safe container!)
    • Host a Mexican Dinner Party! Serve these Zucchini Chicken Enchiladas alongside homemade margaritas, Homemade Loaded Queso and more!
    • Customize it to your (and your guests’) tastebuds. This recipe is very easy to turn into vegetarian enchiladas, so omit the chicken and add extra shredded zucchini!
    Baked zucchini enchiladas on marble before serving

    Quick tips and tricks to the best cheesy chicken enchiladas with zucchini:

    • Make it ahead of time. These enchiladas, wrapped but not smothered in sauce, can hang out in your fridge for a day or two before baking.
    • Double the recipe for a crowd. Yes, enchiladas take time and effort, but if you’re going to be rolling them already, you can easily make a double batch. Serve them both, freeze one or bring one to a neighbor to share.
    • Make it work for you. Customize the recipe to your tastes. Use rotisserie chicken (or bake your own.) Make your own enchilada sauce or grab a jar from the store. Use less spicy cheese if you’re concerned about pepperjack. The options are endless, and you can make this easier on yourself with them.
    A fork holds a bite of cheesy chicken enchiladas with zucchini

    What to serve alongside this recipe:

    Close up of a plate of zucchini chicken enchiladas with a fork and a bite taken

    Zucchini Chicken Enchiladas

    Erin Parker, The Speckled Palate
    Looking for a simple dinner that's great for a family but also for sharing? These cheesy Chicken and Zucchini Enchiladas are smothered in homemade red enchilada sauce and make for an amazing, hearty meal.
    5 from 3 votes
    Servings 15 enchiladas
    Calories 428 kcal
    Prep Time 45 minutes
    Cook Time 25 minutes
    Total Time 1 hour 10 minutes

    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • 1 red onion finely chopped (about 1 ½ cups)
    • 1 green bell pepper finely chopped (about 1 ¼ cups)
    • 6 garlic cloves minced
    • ¾ teaspoon kosher salt
    • 1 lb. zucchini grated (about 2 cups)
    • 1 ½ teaspoons cumin
    • 1 tablespoon dried basil
    • 1 ½ teaspoons dried oregano
    • 12 oz. 2 cups shredded chicken breasts (can bake them OR use rotisserie)
    • 2 cups grated pepperjack cheese 8 oz.
    • Cayenne and freshly ground black pepper to taste
    • 15-16 tortillas corn or flour
    • 1 ½ cups enchilada sauce homemade or store-bought

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done. You may also purchase and shred a rotisserie chicken for this.
    • If you're making the enchilada sauce, do that first. (This is my enchilada sauce recipe, and it is delicious with these enchiladas. However, there's no shame in purchasing a jar from the store!)
    • Make the enchilada filling: Heat the oil in a large, deep skillet over medium-high heat.
    • Add the onion, green bell pepper and garlic to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown, about 5-6 minutes while stirring occasionally.)
    • Add the zucchini and the salt, cumin, basil and oregano to the skillet, stirring into the onion. Cook until the zucchini is tender, about 2-3 minutes.
    • Remove the skillet from the heat, and stir in the shredded chicken.
    • Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.
    • Allow the filling a few moments to cool before filling the tortillas.
    • Make the enchiladas: Grease a large baking dish with nonstick baking spray. Preheat the oven to 350°F.
    • Dollop 4 tablespoons of filling into the tortillas.
    • Carefully roll the enchiladas, and transfer to the greased baking dish.
    • Repeat until all the filling has been used.
    • Cover the enchiladas with the sauce. Add extra cheese to the top.
    • Place the baking dish in the preheated oven, and bake for 20 minutes. The sauce will get nice and bubbly.
    • Broil for 2-3 minutes to crisp up the cheese, if desired.
    • Remove from the oven, and let cool for 5-10 minutes.
    • Serve on individual plates and spoon the enchilada filling on top of the final enchiladas. Enjoy immediately!

    Notes

    Recipe adapted from The New Enchanted Broccoli Forest Cookbook.
    How to store: In an airtight food storage container in the fridge for 4-5 days. Reheat in the microwave until they reach the desired warmth.
    Make the recipe work for you. Customize the recipe to your tastes. Use rotisserie chicken (or bake your own.) Make your own enchilada sauce or grab a jar from the store. Use less spicy cheese (colby jack or a Mexican blend are both excellent) if you're concerned about the heat-level of the pepperjack. The options are endless, and you can make this easier on yourself with them.
    This recipe is freezer-friendly. Freeze leftover enchiladas (or an entire pan) in a freezer-safe baking dish. Seal the enchiladas with plastic wrap and foil, and it can stay in the freezer for up to 3 months. (I dare you to let it hang out this long!) Freeze the sauce in a separate container.
    Defrost the sauce in the fridge, and pour over the frozen enchiladas.
    When ready to bake, bake covered in a 350°F oven. Bake for 40 minutes, then crank the heat up to 375°F, uncover, and bake for an additional 15 minutes until the enchiladas are done.

    Nutrition

    Serving: 1gCalories: 428kcalCarbohydrates: 34gProtein: 39gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 96mgSodium: 692mgFiber: 3gSugar: 3g
    Keyword chicken enchiladas, dinner, entree, zucchini enchiladas
    Course Entrees
    Cuisine TexMex
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.

    15 Comments

    1. These look incredible! I love me some enchiladas. I love the idea of using zucchini, I think that would add a good crunch! Also, your plates are gorgeous!

      1. Thanks, Madison! These are some of our favorites, and I don’t say that lightly! The zucchini adds such a nice lightness to the recipe, too. And thank you — the plates were a wedding present, and I adore them!

    2. These would be perfect for my quick “I don’t have time to make dinner” dinner tonight!The addition of zucchini sounds delish, too. And that sauce!! My goodness, I love sauces. Pinned!

      1. Absolutely, Erica! This is one of my favorites for the “I don’t have time to make dinner” category, though it takes a bit more time than you’d expect to get everything together. (Or maybe that’s because I piddle in the kitchen, singing and talking and being all over the place instead of simply focused on the task at hand.)

        I love sauces, too! Let me know if you make this — would love to know what y’all think of it!

    3. My stomach is rumbling just looking at this pictures! I’m always looking for ways to sneak veggies into our food, and since my little one loves anything Mexican, I’m sure this would be a hit at our house!

      1. Thanks, Natalie! Like you, I’m always looking for ways to sneak veggies into our food, and this is a major hit! It’s so versatile, and every time I’ve made it, we hardly have any leftovers — and there are just two of us!

      1. Thanks so much, Mary! I haven’t tried this recipe with canned tomato sauce, so I can’t speak to how it would taste. If you give it a try, I’d love to know what you think!

      1. Hold the phone, Tiffany! You’ve never tried zucchini?! Girl, we gotta fix this! It’s one of my favorite veggies, and it’s so easy to pop into various dishes… and it’s delicious! Thanks for stopping by, and let me know if you try it out. I’d love to know what you think!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating