These Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! Made with tender zucchini and filled with juicy chicken, they pack in flavor without the carbs.
I love how easy they are to make! Just roll up the filling and bake. It’s healthy and super satisfying—perfect for a weeknight dinner when you’re short on time!
Key Ingredients & Substitutions
Zucchinis: Fresh medium zucchinis are perfect for this recipe. They replace traditional tortillas while adding moisture. If zucchini isn’t available, you could try using eggplant or large yellow squash as alternatives.
Cooked Chicken: Shredded rotisserie chicken makes for a quick and flavorful filling. If you’re looking for a vegetarian option, swap in black beans or tofu to keep it hearty.
Cheese: Cheddar and Monterey Jack blend beautifully, but feel free to use mozzarella or pepper jack for a different flavor profile. Vegan cheese can also be used if you’re avoiding dairy.
Enchilada Sauce: Low-carb enchilada sauce can be homemade or store-bought. If you can’t find a low-carb version, you can make your own with tomatoes, spices, and some stock. Just be careful of added sugars!
How Do I Achieve the Perfect Zucchini Strips for Rolling?
Creating the right zucchini strips is crucial for the rolled enchiladas to hold together. Start by slicing them evenly and thinly, about 1/8 inch thick. This helps them cook quickly and stay flexible.
- Use a mandoline slicer or a sharp knife for cleaner cuts.
- Remember to sprinkle salt on the strips and let them sit for 10 minutes. This step reduces excess moisture, so your enchiladas don’t get watery.
- Pat the strips dry with paper towels before using!
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
For the Filling:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
For the Cheesy Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Sauce:
- 1 cup low-carb enchilada sauce (homemade or store-bought)
How Much Time Will You Need?
This delicious keto-friendly dish takes roughly 15-20 minutes of prep time, plus about 25 minutes to bake. In total, you should plan for about 45 minutes to enjoy your tasty chicken zucchini enchiladas!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to 375°F (190°C). This will allow it to be hot and ready for baking your enchiladas once they’re assembled.
2. Prepare the Zucchini:
Next, slice your zucchinis lengthwise into thin strips, about 1/8 inch thick. A mandoline slicer or a sharp knife work best for this. Lay the zucchini strips on paper towels and sprinkle a little salt over them. Let them sit for about 10 minutes. This process helps to draw out excess moisture. Afterward, pat them dry with some paper towels.
3. Make the Filling:
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, half of both cheddar and Monterey Jack cheeses, chopped green onions, cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Mix everything together until well combined.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce across the bottom of a baking dish. Take one zucchini strip and lay it flat. Spoon about 2 tablespoons of the chicken filling onto one end of the strip and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat this process with the remaining zucchini strips and filling.
5. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini. Then, sprinkle the rest of the cheddar and Monterey Jack cheeses on top. This will create a deliciously cheesy crust once baked!
6. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. The smell will be delightful!
7. Garnish and Serve:
Once done, remove the dish from the oven. If you like, garnish with fresh cilantro for a pop of color and flavor. Serve your warm chicken zucchini enchiladas and enjoy a delicious low-carb meal!
Bon appétit and enjoy your fabulous keto journey with these yummy enchiladas!
FAQ for Keto Chicken Zucchini Enchiladas
Can I Use Different Meat in This Recipe?
Absolutely! While the recipe calls for shredded chicken, you can easily substitute it with ground turkey, beef, or even pulled pork. For a vegetarian option, consider using cooked lentils or jackfruit for a hearty filling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave until heated through.
Can I Freeze These Enchiladas?
Yes! These enchiladas freeze well. Make sure to let them cool completely before wrapping them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
What Other Vegetables Can I Use Instead of Zucchini?
If you’re looking for a different veggie option, try using eggplant or bell peppers for a fun twist! Just slice them thinly and follow the same assembly instructions. Keep in mind that cooking times may vary slightly.
