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This zucchini chicken enchilada casserole has all of the enchilada flavors without the grains or dairy! It’s easily made in one dish and is paleo, whole30, keto, and AIP with modifications.

There’s nothing quite like a warm plate of enchiladas! It’s packed with flavor, it’s filling, and it’s hard to beat the authentic classic. After I went gluten, dairy, and nightshade-free, I never thought I could enjoy these flavors again… until I tried to recreate it!

This version is definitely not authentic, but it’s inspired by the flavors of enchiladas. It’s made with layered zucchini, a nightshade-free enchilada sauce, and lots of toppings for a delicious and plant-forward alternative to the classic.

Why You’ll Love This Zucchini Chicken Enchilada Casserole

  • It’s low carb, paleo, and has AIP modifications. As someone who is still nightshade-free and serves the AIP community, this casserole is made with that in mind, first and foremost. The enchilada sauce is nightshade-free, and it’s not made with any extra peppers. Plus, since it’s grain-free and made with zucchini instead of tortillas, it’s low-carb and gluten-free friendly.
  • Veggies first! This meal is packed with veggies in the enchiladas themselves, and topped with more! Especially if you’re AIP and are making a homemade nightshade free enchilada sauce, you’re upping your veggie factor even more.

The Ingredients You’ll Need For This Zucchini Chicken Enchilada Casserole

  • Zucchini. This summer squash is the star of the show 😉
  • Cooked shredded chicken. You can use any method to cook and shred the chicken. I often use the instant pot or the slow cooker, but whatever you prefer!
  • Enchilada sauce. You can easily use an enchilada sauce like this, however, if you’re AIP or don’t tolerate nightshades, just follow along with the recipe listed!
  • Cilantro, green onion, avocado, radish, and pickled red onions

How to make Zucchini Enchilada Casserole

  • Slice the zucchini and pat dry.

 

  • Layer the casserole. Line the bottom of the casserole dish with about a third of the enchilada sauce. Layer on the zucchini slices vertically (you’ll have about two rows of 5-6 slices). Add about 1/3 cup of shredded chicken and layer on a few spoonfuls of enchilada sauce. Repeat this process for about 4 layers. Finish the final layer as just zucchini, and top with the remainder of the enchilada sauce.

  • Cover and bake.
  • Serve with toppings and enjoy!

Tips & Tricks

  • Don’t skip the toppings! Since this recipe doesn’t have cheese, it really needs extra flavors to give it a pop. Add as many toppings as you’d like!
  • Add cheese if desired. Of course, if you can tolerate cheese, cheese would be the perfect addition to this recipe.

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Zucchini Chicken Enchilada Casserole (Paleo, Whole30, AIP, Low Carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 5-6 servings 1x
  • Category: casserole
  • Method: oven
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale

For the AIP/ nightshade free enchilada sauce

  • 2 tbsp avocado oil
  • 1 medium white onion, diced
  • 1 cup nightshade free tomato sauce (like this)
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp cilantro
  • 2–3 tsp horseradish powder
  • 1 tsp sea salt

For the casserole

  • 1 3/4 cups enchilada sauce (like this, or the recipe above for AIP)
  • 4 medium zucchinis
  • 1 lb pre-cooked shredded chicken
  • 1 medium avocado, sliced
  • 3–4 radishes, sliced
  • Pickled red onion
  • 2 tbsp cilantro, chopped
  • 2 limes, quartered

Instructions

For the AIP/ nightshade free enchilada sauce

  1. Using a medium sauce pot, heat the avocado to medium heat. Sautee the onion and garlic for 4-5 minutes.
  2. Stir in the remainder of the ingredients (reserving the horseradish) and bring to a simmer. Simmer for 15 minutes until the sauce thickens. Stir in the horseradish, little by little, and adjust the spice to taste.
  3. Remove from heat and allow to cool. Blend with an immersion blender or high-speed blender before using.

For the casserole

  1. Preheat the oven to 375 F and prepare a large, 9×13 casserole dish
  2. Slice the ends off the zucchini and use a mandolin slicer or a peeler to slice the zucchini into long, thin, 1/8″ inch strips. Lightly salt and allow to sit for 5 minutes. Pat them down with a paper towel or clean dish towel to remove excess water. Set them aside.
  3. Line the bottom of the casserole dish with about a third of the enchilada sauce. Layer on the zucchini slices vertically (you’ll have about two rows of 5-6 slices). Add about 1/3 cup of shredded chicken and layer on a few spoonfuls of enchilada sauce. Repeat this process for about 4 layers. Finish the final layer as just zucchini, and top with the remainder of the enchilada sauce.
  4. Cover the casserole dish and bake for 20 minutes covered. Remove the cover and bake for another 5 minutes.
  5. Top the enchilada casserole with the remainder of the ingredients, saving the lime slices for serving. To serve, use a spatula to carefully cut a slice of the enchiladas. Serve with limes and additional toppings to taste.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 225
  • Fat: 10.4g
  • Carbohydrates: 9.7g
  • Fiber: 3.2g
  • Protein: 19.2g

This recipe was published in 2018 and updated in 2024.