Healthy Chicken Enchiladas


A classic Mexican dish with a healthy twist! These chicken enchiladas are packed full of vital nutrients, offering a ton of protein, whilst giving your taste buds the time of their life!

The secret trick to cutting out a ton of calories is to switch out the tortilla's for some zucchini... genius right?!

shredded chicken and zucchini enchiladas

To recreate this delicious meal for yourself, you'll need the following:


  • 4 x chicken breast 
  • 1 x sachet of taco spice mix
  • 1 x brown onion (diced)
  • 1 tsp of olive oil
  • 1 tsp of garlic paste
  • 700g of enchilada sauce (can also use passata) 
  • 4 x zucchini 
  • 2/3 cup of light mozzarella 
  • Optional: low fat greek yoghurt to top.
  • Optional: corn chips to top. 

Serves 4 | Approx. 150 cals per enchilada 

If you're looking for a vegetarian alternative we recommend switching out the chicken for some refried beans and/or black beans (yum, yum)!


Step 1) Preheat the oven to 180 degrees.

Step 2) Cut up the chicken breasts into small pieces, marinate in the spice mix and set aside. 

Step 3)  Preheat a large pan (or wok) over a medium flame. Once heated, put the olive oil, onions and garlic paste into the pan to sauté (should only take a couple of minutes to cook). 

Step 4) Once the onion and garlic have softened, chuck in the chicken breasts and pour over half of the enchilada sauce.

Hot tipwipe out the bowl and keep it handy, you're going to need it later!

Step 5) Whilst the chicken is cooking, slice the zucchinis into long, thin strips (about 1cm thick) and set aside. Grab out a large baking dish and pour HALF of the remaining enchilada sauce in the bottom. 

Step 6) Once the chicken is cooked, pour the ingredients of the pan back into the bowl, and shred the chicken using two forks. 

Step 7) On a chopping board line up 4 zucchini slices side by side, add some chicken mixture over the top, and roll it up into the enchilada. Once rolled, lay them into the baking dish and repeat. 

shredded chicken and zucchini enchiladas topped with greek yoghurt

Step 8) Once you've rolled out all your enchiladas pour the remaining enchilada sauce over the top, and sprinkle the mozzarella all over. 

Step 9) Put the dish in the oven and bake for 25-30 minutes.

Step 10) Once ready, serve the enchiladas in a bowl with some greek yoghurt and corn chips for a delicious and nutritious meal!


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