Chicken Enchiladas with Pumpkin Sauce

40 min. 8 serv.
18 ratings

It’s a healthy twist on a delicious Mexican meal. By replacing your flour tortilla with zucchini, you can eat enchiladas guilt-free.

Low Fat / Low Carb icon Gluten Free icon


If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at
1/2 Can Pumpkin Puree
1/2 Can Tomato sauce
1/2 Cup Greek yogurt, low fat
1/3 Cup vegetable broth, low sodium and gluten-free
2 Garlic cloves, minced
3 Tbsp Chili powder
2 Tsp Cumin powder
1/2 Tsp Red pepper flakes
salt and black pepper, to taste


1 Tsp Olive oil
1/2 White onion, diced
1 Jalapeno, seeded and minced
2 Garlic cloves, minced
3 Cups Chicken breast, cooked and shredded
salt and black pepper, to taste
6 Zucchini, sliced with mandolin or peeler
1 Cup Monterey Jack, optional
1 Cup Mozzarella cheese, optional
Pinch Parsley, garnish


Did you know?

Pumpkin is rich in fiber, which slows digestion, keeping you feeling fuller longer. There’s seven grams of fiber in a cup of canned pumpkin which is more than what you’d get in two slices of whole-grain bread.

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