Creamy, cheesy and filled with delicious morsels of shredded pork and mildly spicy green chiles, my Pork Verde Zucchini Enchiladas are missing just one thing – tortillas! Instead, ribbon thin strips of zucchini are overlapped and rolled up with the enchilada filling inside.

Green chile zucchini enchiladas are so green, so amazing, such a smart way to use up that extra zucchini in your garden and/or make a recipe low carb if need be. In fact, a serving of these low carb enchiladas has just 5.7g net carb, making them also quite keto-friendly. 

The recipe starts with cooked and shredded pork, I like to make a big batch of my Hatch Green Chile Pulled Pork Sirloin Roast in Slow Cooker and put it up in the freezer for fast low carb dinners like this. This is also a super economical recipe, as I can get Pork Sirloin (a nice lean cut that I prefer over shoulder roast) at my big box club store for under $2 a pound. HOWEVER, if you don’t have time cook your own pork roast all day until fork tender, you can often fit it in the prepped section of the meat department – also, shredded chicken can be substituted. 

When picking out zucchini to use for this no tortilla enchilada recipe, don’t get ones that are too big and wide. Choose zucchini that are just a bit smaller than the width of a standard potato / vegetable peeler. Slice the zucchini in halve lengthwise and use the peeler to make long, sweeping motions with just a bit of pressure to make zucchini ribbons. It’s okay if some are not perfect, then will work in the recipe (after all, everything is covered up with sauce)! There will be leftover bits of zucchini that you are not able to “ribbon,” – finely chop these up to stir into the filling mixture.

The filling mixture for this Keto pork green chile enchilada recipe is a combination of the cooked pulled pork, fresh roasted green chiles (or drained green chiles from a can); salt, pepper and spices; plus cream cheese and sharp white cheddar cheese. Also, as mentioned, stir back in those leftover chops of zucchini (waste not, want not)! 

In your casserole baking dish 14” lasagna pan, start assembling the enchiladas one by one. Lay out about 6 to 8 ribbons of zucchini, with edges slightly overlapping and add filling. Then carefully roll up and gently push into “position.”  Repeat with remaining ingredients – I made 8 large enchiladas (which later I cut down the middle when serving). Before baking, finish off the pork verde enchiladas with a simple sauce of sour cream mixed with salsa verde (so EASY), more white cheddar, and sliced mushrooms. If you want to get fancy, you can add extra strips of green pepper on top too!

Bake Low Carb Pork Verde Enchiladas for about 25 minutes, let cool and then serve – goes great with cauliflower rice or just a nice big green salad.

Each serving of pork green chile zucchini enchiladas (1 big enchilada or 2 smaller if you cut down middle before serving) has under 300 calories, about 20g fat, 5.7g net carbs and 19g protein.  Great for low-carb, keto and gluten-free diets – or just wanting to add extra veggies to their life!

Disclaimer: This post contains affiliate links. I may make a small commission from purchases, however price to you remains the same. Proceeds help to offset operating expenses for The Fit Fork. Thank you!

5 from 7 votes

Print

Pork Verde Zucchini Enchiladas (No Tortillas) | Low Carb, Keto, Gluten-free

Prep Time

15 mins

Cook Time

25 mins

cool

5 mins

Total Time

45 mins

 

Ditch the tortilla and embrace more veggies with this low-carb, gluten-free and keto-friendly recipes for green chile pork enchiladas! So yummy, very mildly spicy so the whole family can enjoy Also a great casserole for meal prep and make ahead dinners.

Course: dinner, entree

Cuisine: Mexican, Southwestern

Keyword: casserole, enchilada, gluten free, green chile, hatch, keto, low carb, mexican food

Servings: 8 large enchiladas

Calories: 298 kcal

Ingredients

• 1.5 lbs. zucchini
• 1 lb. shredded pork sirloin roast
• 3 4- ounce can green chiles drained (or roasted fresh equivalent)
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon cumin
• 4 ounces cream cheese
• 8 ounces sharp white cheddar divided in half
• 14 ounces salsa verde tomatillo salsa from can or jar
• 6 ounces sour cream
• 1 teaspoon dried parsley
• 1 cup sliced mushrooms
• Optional: hatch green chile strips for garnish

Instructions

1. Select zucchini that are not too wide, just a bit narrower than the blade on your vegetable peeler. Slice zucchini in half lengthwise. Using peeler too, and applying moderate pressure, make long sweeping moves from top to bottom of zucchini to make thin “ribbons.” Make as many ribbons as you can from the zucchini you have. Not every ribbon has to be perfect, recipe is covered up with sauce.
2. Finely chop up any remaining scraps of zucchini that couldn’t be used to make ribbons to put into the filling mixture.
3. To make filling mixture, add pre-cooked pulled pork, chopped green chiles (drained if from a can), 4 ounces of the shredded white cheddar, and cream cheese. Stir until combined. Next season with cumin, white pepper and salt, stirring until incorporated.
4. To assemble enchiladas, take about 6 to 8 zucchini ribbons and lay out, slightly overlapping, in a 14” lasagna style baking dish. The orientation of the zucchini layering down should be from the short side of the dish – or “landscape mode.”
5. Add about 1/8 of filling in a line down to one side of zucchini ribbons. Carefully roll up everything into a tube and gently push to far side of baking dish. Repeat with remaining ingredients (about 8 enchiladas total).
6. Make sauce by stirring together sour cream and salsa verde until incorporated and no sour cream lumps. Pour over top of enchiladas.
7. Top with remaining 4-ounces of cheddar cheese, sliced mushrooms and more green chilies, if desired.
8. Bake at 400F degrees for about 25 minutes until heated through and cheese bubbling and starting to brown on top.
9. Let cool for 5 minutes. Makes 8 large enchiladas. You can also cut down the center of pan lengthwise to create 16 smaller enchiladas (easier to serve this way).

Recipe Notes