These Keto Chicken Zucchini Enchiladas are a fun twist on a classic dish! Instead of tortillas, we use zesty zucchini to keep it low carb and super tasty. Filled with shredded chicken and cheese, they’re a hit!
Whenever I make these, I can’t help but munch on the cheesy goodness. And because they’re light, I never feel guilty eating an extra serving. Perfect for any meal—and super easy to prepare!
Key Ingredients & Substitutions
Zucchini: These are the star of the show, replacing traditional tortillas. Look for firm zucchinis for slicing. If you can’t find zucchini, you can also use eggplant, but it will have a different flavor and texture.
Shredded chicken: Use rotisserie chicken for ease or any leftover cooked poultry. For a meatless option, try using a plant-based protein or hearty beans.
Cheeses: I love the combo of cheddar and mozzarella for that creamy texture. If you’re lactose intolerant, try dairy-free cheese substitutes. Nutritional yeast can add a cheesy flavor as well!
Enchilada sauce: A low-carb sauce is key. You can make your own with tomatoes, spices, and chilies, or check the store for sugar-free options. Salsa verde is a cool alternative if you like a tangy twist.
How Do You Slice Zucchini for Enchiladas Without Making a Mess?
Slicing zucchini to create ‘tortillas’ can be tricky. The goal is to get even, thin slices that are sturdy enough to hold the filling. Here’s how to do it:
- Use a mandoline for the best results, which offers consistent thickness.
- Alternatively, a sharp knife works well. Just take your time and aim for 1/8-inch thick slices.
- Don’t worry if some slices are a bit thicker; just arrange them so they fit well in the baking dish.
Lastly, sprinkle some salt on the slices and let them sit for 15-20 minutes to draw out moisture. Pat them dry, so your enchiladas won’t get soggy.
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup low carb enchilada sauce (homemade or store-bought)
- 1/4 cup diced green chilies (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro or parsley
- Olive oil or cooking spray for greasing
How Much Time Will You Need?
This delicious low-carb recipe takes about 15 minutes to prepare and 30 minutes to cook. So, in just under an hour, you’ll have a hearty and satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 375°F (190°C). This helps to ensure that your enchiladas cook evenly. While that’s heating up, lightly grease a medium baking dish with olive oil or cooking spray to prevent sticking.
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, carefully slice the zucchinis lengthwise into 1/8-inch thick slices. These will serve as your low-carb ‘tortillas’. If you have a little bit of salt, sprinkle it on the slices afterward and let them sit for about 15 minutes to draw out moisture. Pat them dry before assembling.
3. Prepare the Filling:
In a large mixing bowl, combine the cooked, shredded chicken, softened cream cheese, sour cream, diced green chilies (if using), garlic powder, onion powder, chili powder, ground cumin, and a pinch of salt and pepper. Mix everything together until it’s well combined and creamy.
4. Fill Your Zucchini Slices:
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take one zucchini slice and add about 2-3 tablespoons of the chicken mixture along one edge of the slice. Carefully roll it up and place it seam-side down in the baking dish. Repeat this process until all the filling is used up!
5. Add Sauce and Cheese:
Once your zucchini rolls are all snug in the dish, pour the remainder of the enchilada sauce evenly over the top. Finish by sprinkling the shredded cheddar and mozzarella cheeses generously over everything—this will give it a fabulous cheesy finish!
6. Bake:
Cover the baking dish with aluminum foil and pop it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes to allow the cheese to melt and brown slightly.
7. Cool and Garnish:
Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving. For a special touch, serve with a side of sour cream or guacamole!
Enjoy your delicious, low-carb Keto Chicken Zucchini Enchiladas!
FAQ for Keto Chicken Zucchini Enchiladas
Can I Use Different Meats or Protein Sources?
Absolutely! You can substitute the shredded chicken with cooked ground turkey, beef, or even tofu or jackfruit for a vegetarian option. Just adjust the cooking time if you’re using raw meats to ensure they’re fully cooked before assembling the enchiladas.
What if I Don’t Have a Mandoline for Slicing the Zucchini?
No problem! A sharp knife will do just fine. Just take your time to slice the zucchini as evenly as possible into 1/8-inch thick slices. If the slices are slightly thicker, they may need a little more time to bake.
How Can I Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. Add a splash of broth or water when reheating in the oven to keep them moist!
Can I Make These Ahead of Time?
Yes! You can prepare the chicken filling and slice the zucchini a day in advance. Just assemble them right before you’re ready to bake. This makes for a quick meal with minimal prep time on the day you plan to serve!
