These Low Carb Keto Chicken Zucchini Enchiladas are a healthy twist on a classic dish! Using zucchini instead of tortillas makes them lighter but still super tasty.
I love how easy it is to make these! Just roll up the filling in the zucchini, bake, and enjoy a warm, cheesy meal that won’t weigh you down. Yum! 😋
Key Ingredients & Substitutions
Zucchini: This replaces traditional tortillas, keeping the dish low carb. If zucchini isn’t your favorite, try yellow squash—it has a similar texture and taste!
Shredded Chicken: You can use any cooked chicken. Rotisserie chicken works great for convenience! For a vegetarian option, consider substituting with cooked mushrooms or cauliflower.
Cheeses: Cheddar and Monterey Jack are fantastic for flavor! If you’re dairy-free, look for plant-based cheese alternatives that melt well.
Enchilada Sauce: Opt for sugar-free or low-carb options. You can also make homemade sauce using diced tomatoes, spices, and green chiles for a fresh taste!
Sour Cream: This adds creaminess. For a lighter option, consider using Greek yogurt or dairy-free yogurt.
How Do I Get the Zucchini Right for Enchiladas?
Getting the zucchini just right is key to your enchiladas holding together. Here’s how:
- Slice the zucchini thin (about 1/8-inch) for better rolling. A mandoline works best!
- Salting the strips draws out moisture and helps soften them, making them easier to roll. Let them rest for about 10 minutes!
- After salting, always pat them dry to avoid excess water in your dish.
Follow these tips, and your zucchini will be perfectly tender and ready to wrap around that tasty chicken filling!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 large zucchinis
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (sugar-free or homemade keto-friendly)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
For Seasoning:
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Baking:
- 1 tbsp olive oil
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prepare and another 20–25 minutes to bake in the oven. In total, you’re looking at around 40 minutes before you get to enjoy this tasty dish!
Step-by-Step Instructions:
1. Prepare the Oven and Zucchini:
First, preheat your oven to 375°F (190°C). While it’s heating, wash the zucchinis and slice each one lengthwise into thin strips, about 1/8-inch thick. A mandoline slicer or a sharp knife works best for this.
2. Salt and Drain the Zucchini:
Next, lightly sprinkle salt on the zucchini strips and place them on paper towels to help draw out excess moisture. Let them sit for about 10 minutes. Then, pat them dry to remove any water.
3. Make the Chicken Filling:
In a large bowl, mix together the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, sour cream, garlic powder, cumin, chili powder, salt, and pepper until it’s all well combined. This filling is going to be flavorful!
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of a baking dish so that the enchiladas don’t stick. Take a zucchini strip, place 2–3 tablespoons of the chicken mixture on one end, and roll it up tightly. Repeat this process for all the zucchini strips.
5. Add Sauce and Cheese:
Arrange all the rolled zucchini enchiladas seam side down in your baking dish. Pour the remaining enchilada sauce over the top of the rolls, making sure to cover them well. Then, sprinkle the rest of the cheddar and Monterey Jack cheese on top for that gooey goodness!
6. Final Touches and Baking:
Drizzle a little olive oil over the enchiladas to help them brown. Pop the dish into the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly with a lovely golden finish.
7. Garnish and Serve:
Once baked, take the enchiladas out of the oven and sprinkle with chopped green onions and cilantro if you like. Serve hot, and enjoy this delightful low-carb meal with keto-friendly sides like fresh avocado slices or a crisp green salad. Enjoy!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Yes! You can use thinly sliced eggplant or bell peppers as alternatives to zucchini. Just keep in mind that cooking times may vary slightly depending on the vegetable you choose.
How Can I Make This Recipe Vegetarian?
If you’re looking for a vegetarian option, replace the shredded chicken with sautéed mushrooms, cauliflower, or a mixture of your favorite legumes like black beans or lentils. You can also add in more veggies like spinach or peppers for added nutrition!
Can I Prepare These Enchiladas in Advance?
Absolutely! You can prepare the enchiladas up to a day in advance. Just assemble them, cover, and refrigerate. When ready to bake, you might need to add a few extra minutes to the cooking time if they go into the oven cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use a microwave for a quicker option.
