Recipe For Chicken Zucchini Enchiladas. Roll up and transfer to a baking dish. Scoop out the seeds from zucchinis and use them as boats for a new spin on enchiladas.
Preheat oven to 425 degrees f. Preheat oven to 350. Add garlic cumin and chili powder and season with salt.
Preheat oven to 425 degrees f.
Add onion poblano and salt. Repeat with the remaining zucchini and chicken mixture. We replaced the tortillas with zucchini strips to make this recipe low carb and gluten free. Slice zucchini into thin wide sheets using a vegetable peeler or a mandoline.