These easy keto chicken enchiladas are a tasty twist on a classic dish, using zucchini instead of tortillas! You’ll enjoy tender chicken topped with cheese and a flavorful sauce.
It’s like a party in your mouth, but without the carbs crashing it! 😊 I love how the zucchini adds a crunchy texture and keeps it light. Perfect for a cozy dinner night!
Key Ingredients & Substitutions
Zucchinis: These are the star of the show, replacing traditional tortillas. You want medium-sized zucchinis that are firm and fresh. If you’re out of zucchinis, yellow squash can work as a tasty substitute!
Shredded Chicken: I often use store-bought rotisserie chicken for convenience, but leftover grilled chicken or poached chicken works just as well. If you’re vegetarian, try using shredded jackfruit or mushrooms instead.
Cheese: Cheddar and mozzarella add the cheesy goodness we crave. You can switch the cheddar for pepper jack for some heat. Vegan cheese is also an option if you’re dairy-free!
Enchilada Sauce: Look for low-carb options in stores or make your own using tomato paste and spices. If you prefer a milder flavor, consider using a red sauce instead.
How Do You Get Perfectly Rolled Zucchini Enchiladas?
Rolling zucchini can be tricky if they’re too moist or thick. Here are some tips to get it right:
- After slicing the zucchini, sprinkle them with salt and let them sweat for 10 minutes. This removes excess moisture, making them easier to roll.
- Use a mandoline slicer for even thickness, ideally around 1/8-inch. This helps with cooking time and texture.
- When filling, don’t overload the zucchini slices – a spoonful of filling is just enough to avoid spills. Roll them tightly but gently to keep the shape.
With practice, you’ll become a pro at rolling these enchiladas. Enjoy cooking!
Easy Keto Chicken Enchiladas With Zucchini Low Carb Recipe
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 cup low carb enchilada sauce (store-bought or homemade)
- 1/4 cup chopped green onions
Seasonings:
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder (optional for heat)
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 minutes to bake, making a total of about 40 minutes. You’ll spend a few minutes slicing the zucchini and mixing the filling, then just let your oven do the work!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so that it’s nice and hot when your enchiladas are ready to bake.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips about 1/8-inch thick. If you have one, a mandoline slicer can help you get them even. Lay the zucchini slices on paper towels, sprinkle with a little salt, and let them sit for 10 minutes. This helps draw out moisture. After 10 minutes, pat them dry with another paper towel.
3. Make the Filling:
In a large bowl, put your cooked shredded chicken, softened cream cheese, half of the cheddar cheese, garlic powder, cumin, chili powder (if you’re using it), and a little salt and pepper. Mix everything together until it’s well combined.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish. This keeps the enchiladas from sticking and adds flavor.
5. Roll the Enchiladas:
Take one zucchini slice, place a spoonful of the chicken filling on it, and roll it up. Put it seam-side down in the baking dish. Repeat this with the rest of the zucchini slices and chicken mixture.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. Sprinkle the remaining cheddar cheese and the mozzarella cheese over the top to create a deliciously cheesy layer.
7. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen is going to smell amazing!
8. Garnish and Serve:
Once done, take the enchiladas out of the oven and let them cool for a few minutes. Garnish with chopped green onions and fresh cilantro. Serve with a side of sour cream, if you like!
Enjoy your delicious, low-carb, keto-friendly chicken enchiladas made with zucchini! They’re sure to be a hit at your dinner table! 🎉
FAQ – Easy Keto Chicken Enchiladas With Zucchini
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If you’re not a fan of zucchini, you can also use yellow squash or even eggplant. Just make sure to slice them thinly and follow the same preparation steps.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, substitute the cream cheese with a vegan cream cheese alternative and swap out the regular cheese for dairy-free cheese. Ensure your enchilada sauce is also dairy-free!
Can I Make This Dish Ahead of Time?
Yes, you can assemble the enchiladas ahead and store them in the fridge for up to 24 hours before baking. Just cover the dish with foil to prevent them from drying out. When ready, bake as instructed without needing to thaw.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or oven until heated through. You can add a splash of enchilada sauce to keep them moist while reheating.
