Pumpkin enchilada sauce is easy to make and delicious in this nutritious and low carb zucchini enchilada recipe! The recipe is made with chicken and is great with sliced avocado on top!
Wondering what to do with the zucchini overflowing in your garden? Zucchini is in season and this easy recipe is delicious and packed with so much flavor that you won’t miss the tortillas one bit!
This recipe is made with zucchini, shredded rotisserie chicken, pumpkin enchilada sauce, jalapeños, and shredded cheese. It’s low carb, gluten-free, and paleo-friendly.
Adding pumpkin puree to the homemade enchilada sauce gives it a little fall flare that is perfect for the upcoming season!
If you’re a little weary of using anything besides tortillas for your enchiladas, don’t be! Zucchini adds an amazing texture and lots of extra nutrition to this meal. It’s so versatile and these enchiladas are just one of the ways you can use it in place of a pasta to make a lower carb version of many meals like lasagna and noodles.
How to Make Pumpkin Enchilada Sauce
This sauce is as easy to make as it is aromatic and delicious! Typical enchilada sauce is made with tomato paste, but in this recipe I used pumpkin puree instead to give it more fall flavor!
Pumpkin is a good source of vitamin A and C plus potassium and fiber! It’s easy to add a few tablespoons of it into any sauce you are making for more nutrition in every bite! Here’s 83 more ways to use pumpkin puree!
If you’re looking for more ways to use zucchini in place of pasta be sure to check out this recipe for zucchini lasagna and this recipe for pumpkin zucchini bread—it’s one of my favorites!
Zucchini Enchiladas with a Pumpkin Enchilada Sauce
- 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!