Main Entrees · Sides

Chicken Zucchini Enchiladas

I’ve been craving enchiladas and anything with tortillas. Tacos, burritos, quesadillas, you name it. I craved it so I decided to make these enchiladas! The most important thing with enchiladas is the sauce. The sauce is what gives it the abundance of flavor.

I got to test this recipe at work and I found one I liked. Keep scrolling for the recipe!

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Right out the oven. After adding cilantro + grape tomatoes on top! Enchiladas 3.JPG

Chicken Zucchini Enchiladas

Tender chicken breast, zucchini and shredded cheese enchiladas. Topped with tomato-based enchilada sauce made from scratch. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3 servings
Author Winnie Liong



  • For the Enchilada Sauce:
  • 1 tsp olive oil
  • 1 whole red onion diced
  • 1 tbsp cumin
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 1/2 cups tomato sauce
  • 1/2 cup vegetarian broth
  • 1 tbsp all-purpose flour
  • salt and pepper to taste

For the Enchiladas:

  • 6 Corn tortillas I used Siete almond flour tortillas
  • 2 large chicken breasts – shredded I boiled & shredded it
  • 1 large zucchini sliced & halved
  • 1/2 cup mushrooms
  • 3/4 cup cheddar cheese I used Parmela creamery


  1. Preheat oven to 350 F.
  2. While in oven in preheating, start preparing enchilada sauce.
  3. In a medium sauce pan, add olive oil and red onion (leave about 1/4 cup on side) & saute until translucent.
  4. Then add in cumin, basil, oregano, garlic powder, red pepper flakes and stir until combined well.
  5. Add tomato sauce, vegetarian broth, flour and salt + pepper to taste.
  6. Leave it on low to simmer for 10 minutes.
  7. Spread 1 cup of enchilada sauce on the bottom of the glass pyrex baking dish (~9×13).
  8. To make the enchiladas, add chicken, zucchini + mushrooms & sprinkle of cheddar cheese in a tortilla.
  9. Roll them up and do the same with the remaining of the tortillas.
  10. Pour the rest of enchilada sauce when enchiladas are all assembled.
  11. Sprinkle cheese & extra raw onions on top.
  12. Cover baking dish with foil and bake for 25 minutes.
  13. After 25 minutes, remove foil & bake for another 5 minutes.
  14. Remove from oven & cool for 5 minutes before serving.
  15. Garnish with cilantro & grape tomatoes. Add avocado if desired!

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