These Low Carb Keto Chicken Zucchini Enchiladas are a fantastic twist on a classic dish! Made with tender chicken and fresh zucchini, they’re both tasty and healthy.
You’ll love how the zucchini acts as a smart wrap that cuts down on carbs. Plus, they’re super easy to make, so I often whip these up for a quick dinner during the week!
Key Ingredients & Substitutions
Zucchinis: These are your low-carb “tortillas”. Look for firm zucchinis for easier slicing. If zucchinis aren’t available, you can use yellow squash or eggplant slices as alternatives.
Cooked Chicken: Using rotisserie chicken is my go-to for ease, but you can also use leftovers from grilled or baked chicken. For a vegetarian option, you could substitute shredded jackfruit or mushrooms.
Cheese: Cheddar and Monterey Jack give great flavor. If you want to keep it dairy-free, try using vegan cheese or omit the cheese completely. Nutritional yeast can add a cheesy flavor!
Enchilada Sauce: Look for low-carb or sugar-free options. If you can’t find any, a homemade sauce with diced tomatoes, spices, and broth can work. Just blend it well!
How Can You Slice Zucchini Like a Pro?
Slicing zucchini thinly can be tricky, but here’s a simple approach: Use a mandoline slicer if you have one for even thickness. If you don’t, a sharp knife works fine. Just keep your slices about 1/8 inch thick to ensure they hold together when you roll them.
- Start by trimming both ends of the zucchini.
- Cut them lengthwise into long strips, using the mandoline or knife.
- For a perfect roll, you can lightly salt the zucchini strips and let them sit for 10 minutes. This helps draw out moisture.
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (low carb, sugar-free)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: sliced jalapeños for topping
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 25 minutes of baking, so plan for a total of around 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) so it’s nice and hot when your enchiladas are ready to go in.
2. Prepare the Zucchini:
Using a mandoline slicer or a sharp knife, carefully slice the zucchinis lengthwise into thin strips—about 1/8 inch thick. These will be your lovely low-carb “tortillas.”
3. Cook the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking them until they become soft and fragrant, which should take around 3-4 minutes.
4. Add the Chicken:
Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Mix everything together and heat through for another 2-3 minutes before removing from heat.
5. Mix the Filling:
In a large bowl, combine the chicken mixture with half of the shredded cheddar and Monterey Jack cheeses, as well as half of the chopped cilantro. Give it a good mix until everything is combined.
6. Prepare the Baking Dish:
Lightly grease a baking dish with some olive oil or cooking spray. Then, spread a thin layer of enchilada sauce on the bottom to keep things from sticking.
7. Assemble the Enchiladas:
Grab a zucchini strip, place about 2 tablespoons of the chicken filling at one end, and roll it up. Place the seam side down in the baking dish. Repeat this until all your zucchini strips and filling are used up!
8. Add the Sauce:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas, making sure they are well covered.
9. Top with Cheese:
Sprinkle the rest of the shredded cheddar and Monterey Jack cheeses over the top for that gooey, melty finish.
10. Bake:
Place the baking dish in the preheated oven and bake uncovered for about 20-25 minutes. You want the cheese to be fully melted and bubbly.
11. Cool and Garnish:
Once baked, remove the enchiladas from the oven and let them cool for about 5 minutes. Top each serving with a dollop of sour cream, remaining cilantro, and optional sliced jalapeños if you like a little heat!
12. Serve and Enjoy:
Your delicious Low Carb Keto Chicken Zucchini Enchiladas are ready! Serve them warm and enjoy every bite of this healthy twist on a classic dish.
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Different Types of Meat?
Absolutely! While shredded chicken is the star here, you can substitute it with shredded beef or turkey if you prefer. For a vegetarian option, consider using black beans, lentils, or a mix of vegetables like mushrooms and bell peppers.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or oven until warmed through. You can also freeze them for up to a month; just make sure to wrap them well to prevent freezer burn.
What Can I Substitute for Enchilada Sauce?
If you can’t find low-carb enchilada sauce, you can make a quick homemade version. Simply blend together canned diced tomatoes, spices like cumin and chili powder, and a little broth or water until smooth. Adjust the seasoning to taste!
Can I Prepare This Recipe Ahead of Time?
Yes, you can assemble the enchiladas ahead of time! Just cover them with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours before baking. When you’re ready, bake as instructed, adding a few extra minutes to the cooking time if they’re still cold from the fridge.
