These Low Carb Keto Chicken Enchiladas use zucchini in place of tortillas, making them a tasty twist on a classic. Stuffed with chicken and smothered in cheese, they are a real winner!
I love how easy this dish is to make, and the zucchini keeps it light. Plus, who doesn’t love extra cheese? It’s the perfect way to enjoy enchiladas without the carbs! 🥳
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are perfect as a low-carb wrap. If zucchinis aren’t available, you can try cucumbers or even thin slices of bell pepper as an alternative.
Cooked Chicken: Using rotisserie chicken saves time and adds flavor. If you’re vegetarian, consider swapping for black beans or lentils, which will also hold the filling nicely.
Cheese: I prefer a mix of cheddar and Monterey Jack for flavor and meltability. If you’re dairy-free, look for plant-based cheese alternatives; just ensure they’re low in carbs.
Enchilada Sauce: You can use low-carb store-bought enchilada sauce or make your own with diced tomatoes and spices. If you prefer a spicier kick, add some extra chili powder or crushed red pepper.
How Do I Get Perfectly Rolled Enchiladas?
Rolling enchiladas can be tricky, especially when using zucchini. Follow these steps to make it easier:
- Slice the zucchini thin to allow for flexibility. A mandoline works great for even cuts.
- Salt the slices and let them sit briefly to draw out moisture, which helps make them more pliable.
- When rolling, be gentle. Start at one end and carefully tuck the filling in, rolling tightly without tearing.
- Place seam side down in the baking dish to keep them secure while baking.
With a little practice, you’ll master the art of rolling zucchini enchiladas like a pro!
Low Carb Keto Chicken Enchiladas with Zucchini
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup enchilada sauce (low carb or homemade keto-friendly)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños for extra heat
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and about 25-30 minutes to bake. So, in total, you’re looking at around 50 minutes to enjoy some delicious low-carb chicken enchiladas!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Start by preheating your oven to 375°F (190°C). While the oven is heating, take your zucchinis and slice them lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a knife. Spread the slices on paper towels and sprinkle them lightly with salt. Allow them to sit for about 10 minutes to draw out excess moisture, then pat them dry with more paper towels.
2. Cook the Filling:
In a skillet, warm the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and the onion is translucent (about 3-4 minutes). Then, add the shredded chicken along with the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and heat for 2-3 minutes. Once heated through, remove from the heat.
3. Make the Cheese Mixture:
In a separate mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheddar and Monterey Jack cheeses. Mix everything until well blended. Then, fold the chicken mixture into the cheese mixture, ensuring everything is evenly combined.
4. Assemble the Enchiladas:
Take a portion of the chicken-cheese mixture and spoon it onto one end of a zucchini slice. Carefully roll it up and place it seam-side down in a greased baking dish. Repeat until all slices are filled and rolled.
5. Bake the Enchiladas:
Pour the enchilada sauce evenly over the rolled zucchini enchiladas. Then, sprinkle the remaining shredded cheddar and Monterey Jack cheeses generously on top. Pop the dish into the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve and Enjoy!
Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro and optional jalapeño slices for an extra kick. Enjoy your tasty and healthy low carb chicken enchiladas!
These enchiladas are a delightful, keto-friendly twist on a classic recipe, and I’m sure you’re going to love them!
FAQ for Low Carb Keto Chicken Enchiladas with Zucchini
Can I Use Different Fillings for the Enchiladas?
Absolutely! Feel free to substitute the chicken with ground turkey, beef, or even a vegetarian option like black beans or sautéed vegetables. Just keep the seasonings in mind to maintain that enchilada flavor!
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) until heated through, or microwave them on a microwave-safe plate until hot.
Can I Use Store-Bought Enchilada Sauce?
Yes, you can use store-bought enchilada sauce. Just make sure it’s low in carbs to keep the dish keto-friendly. If you prefer, you can also make a quick homemade sauce using diced tomatoes, chili powder, and other spices.
Can I Freeze the Enchiladas?
Yes! These enchiladas freeze well. To freeze, assemble and bake the enchiladas, then cool completely. Wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. When ready to eat, thaw in the fridge overnight and reheat in the oven!
