If you’re looking for a tasty twist on a classic, these Keto Chicken Zucchini Enchiladas are for you! They swap tortillas for zucchini, making this dish low in carbs and high in flavor.
These enchiladas pack a spicy punch with tender chicken and a zesty sauce. I love how easy it is to throw together. Plus, my kids devour them—who knew they’d love veggies so much? 🥒
Key Ingredients & Substitutions
Zucchini: The star of this dish! Make sure to slice them thinly to mimic the texture of tortillas. If you can’t find zucchini, eggplant or even thin slices of bell peppers can work as alternate wraps.
Shredded chicken: Rotisserie chicken is a time-saver, and it adds great flavor. You can also use turkey or even cooked vegetables for a vegetarian option, like mushrooms and spinach.
Cheeses: Cheddar adds sharpness, while Monterey Jack brings creaminess. If you’re dairy-free, consider using a plant-based cheese. Nutritional yeast can also add a cheesy flavor to the filling.
Enchilada sauce: Look for low-carb options that don’t have added sugars. If you’re out of enchilada sauce, salsa or a homemade tomato sauce can work as a substitute.
How Do I Achieve Perfectly Cooked Zucchini Strips?
Getting those zucchini strips right can make a big difference! Here’s how:
- Use a mandoline slicer for even thickness, about 1/8 inch is ideal.
- Salt the slices to draw out moisture, which helps prevent sogginess. Let them sit for 10 minutes, then pat them dry.
- Don’t skip this step; it keeps your enchiladas from becoming too watery while baking.
By following these tips, your zucchini will not only hold up well in your enchiladas but also enhance the overall flavor of the dish!
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
Main Ingredients:
- 3 medium zucchinis, thinly sliced lengthwise (about 24 slices)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (low carb, no sugar added)
Additional Ingredients:
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream (optional, for serving)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and 30 minutes to cook. So, you’ll be enjoying your Keto Chicken Zucchini Enchiladas in under an hour. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Preparing the Zucchini:
Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. A mandoline slicer works great for this! Lay the slices on paper towels, sprinkle them lightly with salt, and let them sit for 10 minutes to draw out excess moisture. After that, pat them dry with paper towels.
2. Sautéing the Filling:
In a skillet, heat the olive oil over medium heat. Add in the diced onions, bell peppers (if using), and minced garlic. Sauté for about 3-4 minutes, until everything is softened and fragrant.
3. Combining the Chicken and Spices:
Add the shredded chicken to the skillet, then stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes, mixing everything well. Remove from heat and set aside.
4. Assembling the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Lay out one zucchini slice flat, place a spoonful of the chicken mixture on top, and sprinkle with a bit of shredded cheese. Roll up the zucchini slice and place it seam side down in the baking dish. Repeat this process until all zucchini slices and filling are used.
5. Baking the Enchiladas:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas, then sprinkle the rest of the shredded cheddar and Monterey Jack cheese on top. Cover the baking dish with foil and bake for 20 minutes.
6. Finishing Touches:
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and slightly golden.
7. Serving:
Once ready, garnish with fresh chopped cilantro and serve warm. A dollop of sour cream on the side is optional but highly recommended!
Enjoy your delicious Keto Chicken Zucchini Enchiladas—healthy, easy, and full of flavor!
FAQ for Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you prefer, you can use eggplant, thinly sliced bell peppers, or even cabbage leaves as a substitute for zucchini. Just make sure to adjust cooking times if you choose a different vegetable.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the filling and assemble the enchiladas a day in advance. Just cover and refrigerate the baking dish. When ready to bake, you may need to add a few extra minutes to the cooking time since they’ll be going into the oven cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through, or pop them in the microwave.
Can I Freeze These Enchiladas?
Yes! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then foil. When ready to eat, thaw them overnight in the fridge and bake as directed. You may need to adjust the cooking time for frozen enchiladas to ensure they’re heated through.
