These Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! Made with tender chicken and fresh zucchini, they are low in carbs and high in flavor.
If you’re like me and love an easy meal that keeps you on track, this one’s a winner. Just fill, roll, and bake—simple as that! Plus, they’re super satisfying without the guilt! 🍽️
Key Ingredients & Substitutions
Zucchini: This is a great alternative to traditional tortillas! It keeps the dish low-carb. If zucchini isn’t available, you could also use eggplant or yellow squash in slices, but they will have a different texture.
Chicken: I love using rotisserie chicken for its convenience. It’s tasty and saves some cooking time. You can swap the chicken for ground turkey or beef if you prefer that instead.
Cheese: Cheddar and Monterey Jack provide a nice melty texture. Feel free to mix and match with your favorite cheeses like mozzarella or pepper jack for a little kick!
Enchilada Sauce: Low-carb options are key to keeping it keto. You can make your own sauce with crushed tomatoes, chili powder, and spices, or check the label on store-bought versions for the best options.
How Do You Get the Zucchini Strips Just Right?
Slicing zucchini can be tricky, but you want thin, even strips for rolling. Here’s how:
- Use a mandoline or a sharp knife to ensure even slices. Aim for about 1/8 inch thick.
- Salting them briefly pulls out moisture, preventing sogginess. Just pat them dry after 10 minutes—this step makes a big difference!
These simple steps help the zucchini hold up and roll perfectly, making your enchiladas easier to assemble and more enjoyable to eat!
Keto Chicken Zucchini Enchiladas (Low Carb)
Ingredients You’ll Need:
For the Enchiladas:
- 2 medium zucchinis, sliced lengthwise into thin strips (about 8-10 strips)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup low-carb enchilada sauce (store-bought or homemade)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and around 25 minutes to bake. In total, you’ll spend about 40 minutes creating these tasty keto-friendly enchiladas that are sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you pop your enchiladas in to bake!
2. Prepare the Zucchini Strips:
Using a vegetable peeler or a mandoline, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay these slices on paper towels and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat dry with more paper towels. This step helps the zucchini hold up while baking!
3. Cook the Onion and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it softens, around 3 minutes. Toss in the minced garlic and continue cooking for another minute until it’s fragrant.
4. Mix the Filling:
In a bowl, combine the cooked shredded chicken, the sautéed onion and garlic, cream cheese, sour cream, chili powder, cumin, salt, and pepper. Mix everything until it’s well incorporated and creamy.
5. Assemble the Enchiladas:
Spread about 1/4 cup of the low-carb enchilada sauce evenly on the bottom of a baking dish. Take a zucchini strip and lay it flat. Spoon about 2-3 tablespoons of the chicken mixture at one end and roll it up gently. Place the rolled enchilada seam side down into the baking dish. Repeat this process with the remaining zucchini strips and filling.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle them evenly with the cheddar and Monterey Jack cheese.
7. Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Your kitchen is going to smell amazing!
8. Cool and Serve:
Once out of the oven, let the enchiladas cool for a few minutes. If you’d like, garnish with chopped cilantro or green onions before serving. Enjoy your warm, cheesy, low-carb keto enchiladas!
This recipe makes about 8-10 zucchini enchiladas and is perfect for a nutritious, flavorful meal that fits your keto lifestyle. Happy cooking!
FAQ for Keto Chicken Zucchini Enchiladas Recipe
Can I Use Different Vegetables Instead of Zucchini?
Yes! While zucchini works great due to its mild flavor and flexibility, you can also use eggplant or yellow squash. Just ensure they are sliced thinly to maintain the roll and keep the cooking time in check.
How Do I Store Leftover Enchiladas?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can prepare the enchiladas and assemble them ahead of time. Just cover them tightly and store them in the refrigerator. When you’re ready to bake, add a few extra minutes to the cooking time if baking directly from the fridge.
What Can I Serve with These Enchiladas?
These enchiladas are delicious on their own, but you can serve them with a side of guacamole, sour cream, or a fresh salad to add extra flavor and freshness to your meal.
