Low Carb Chicken Zucchini Enchilada Bake

Name: Low Carb Chicken Zucchini Enchilada Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 teaspoons olive oil; 1 small white onion, finely diced; 3 cloves garlic, minced; 2 1/2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1 - 15 oz can tomato sauce; 2 tablespoons tomato paste; 1/2 cup water (or broth of choice); 1/2 teaspoon apple cider vinegar; Salt and pepper, to taste; 2-3 large zucchini, cut lengthwise into 1/8" thick slices; 2 cups shredded, cooked chicken breast (about 1 pound chicken breast); 1 small white onion, diced; 1 medium red bell pepper, chopped; 1 cup fresh or frozen sweet corn; 1 cup refried beans (I like black bean); 1 1/2 cups Go Veggie Cheddar Shreds

Instructions

Prep:30minCook:30min

A low carb chicken zucchini enchilada bake with layers upon layers of creamy, flavorful goodness: Refried beans, cheese, chicken, zucchini and a homemade enchilada sauce!

Updated at: Thu, 07 May 2026 19:17:56 GMT