Zucchini Enchilada Casserole

Zucchini Enchilada Casserole

Give your classic Enchiladas a fall twist by trying these Zucchini Enchiladas made without tortillas for a low-carb, Keto alternative! 


3 large Zucchini sliced 1/4 inch (16-18 slices)

Olive oil

Salt and Pepper

1 pound of shredded chicken

1 pouch of Saucy lips Foods Green Enchilada or Red Enchilada sauce 

8 oz ( 1 cup) of shredded cheese (Mozzarella or Oaxaca cheese)

Half a small onion thinly sliced

Sour cream and fresh cilantro for garnish


PREHEAT oven to 350F

FOR ZUCCHINI: To remove the excess water from the zucchini we like to broil the slices first. Place your slices on a parchment-lined sheet pan, brush with olive oil and sprinkle with salt and pepper. Place in the broiler setting for 5 min, flip and another 5 min. Set aside. Another method is to grill the zucchini over medium-high until tender. 

GREASE a 9 x13 inch pan

POUR 2 oz of the Green Enchilada Sauce to coat the bottom lightly

PLACE 8-9 slices of zucchini to cover the bottom

PLACE a layer of the shredded chicken and add 4 more oz of the sauce

SPRINKLE one cup of the shredded cheese over the sauce and chicken mixture  

ADD the top layer of zucchini

POUR the remaining 2 oz of sauce over top and spread evenly into a thin layer

SPRINKLE the remaining cup of cheese and add a layer of sliced onions 

BAKE at 350F for 30 minutes, for a golden and bubbling finish, broil for 5 minutes.

TOP with sour cream and cilantro before serving.



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