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zucchini enchiladas with pumpkin enchilada sauce

Zucchini Enchiladas with a Pumpkin Enchilada Sauce

Maggie Michalczyk, RDN
These enchiladas are the perfect way to use up your zucchini and are a low carb, and healthy version of a Mexican classic recipe. Full of flavor, with a hint of fall flavor, you're sure to love them! 
Prep Time 15 mins
Cook Time 20 mins
Servings 10 -12 enchiladas


  • For the zucchini enchiladas:
  • 1 tbsp. olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 2 cups shredded chicken I used a rotisserie chicken and shredded it in my KitchAid mixer!*
  • 1 1/2 cup enchilada sauce
  • 2-3 long zucchinis
  • 3/4 cup Mexican blend cheese shredded
  • Cilantro jalapeños, and avocados for serving
  • For the enchilada sauce:
  • 3 tbsp. olive oil
  • 3 tbsp. flour whole wheat flour, all-purpose flour and gluten-free flour blends all work!
  • 1 tbsp. ground chili powder
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
  • ¼ tsp. salt to taste
  • Pinch of cinnamon
  • 3 tbsp. pumpkin puree
  • 2 cups vegetable broth
  • 1 tbsp. apple cider vinegar
  • Freshly ground black pepper to taste


To make the enchilada sauce: 

  • 1. Prepare the pumpkin enchilada sauce by combining flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon in a small bowl. Get the pumpkin puree measured out, along with the vegetable broth and place near the stove. 
  • 2. In a small sauce pan, warm the oil until it's hot enough for a sprinkle of flour to sizzle on contact. Pour the flour and spice mixture, and whisk for about 1 minute.
  • 3. Whisk in the pumpkin puree, and then the vegetable broth so that there are no lumps. Raise heat to a medium simmer, continue whisking and then reduce to a low simmer. Continue mixing as you notice the sauce thickening. 
  • 4. Once the sauce is pretty think (after about 5 minutes), remove from heat and whisk in the vinegar and pepper. Add a little more salt if desired.
  • 5. Add 1 cup to the shredded chicken, and reserve 1 cup of sauce for topping the enchiladas before they go in the oven.

To make the zucchini enchiladas: 

  • 1. Preheat the oven to 350 degrees F. 
  • 2. Wash zucchini and cut off the top stem. Using a mandolin slicer, or a Y-shaped peeler cut the zucchini into long slices that you will be able to roll up. Depending on the type of pan you are using, you'll need about 10 slices. 
  • 3. Once zucchini is sliced, add rotisserie chicken or chicken breast to the bowl of a KitchenAid Mixer to shred (you can do this by hand with two forks of course too!). 
  • 4. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
  • 5. Lay out a zucchini slice and add a about a spoonful and a half of the chicken mixture. Roll it up an repeat with remaining chicken and zucchini slices.
  • 6. Add "zucchini rolls" to greased baking dish (I used a round 9 inch skillet dish). Top with remaining pumpkin enchilada sauce, and shredded cheese. 
  • 7. Bake for about 20 minutes until the cheese is melted. Remove from oven and garnish with cilantro, avocado slices, sliced jalapeno, and pumpkin seeds! Store in an airtight container in the fridge for up 2-3 days for maximum freshness and flavor! 


*Instead of shredded chicken, you can also use ground beef, ground turkey, or ground chicken.