These tasty Low Carb Keto Chicken Zucchini Enchiladas are a perfect twist on a classic dish! Instead of tortillas, you’ll use fresh zucchini for a lighter, healthier choice.
They are easy to whip up and packed with flavor, thanks to juicy chicken and zesty enchilada sauce. I love serving them with a sprinkle of cheese on top—because, let’s be honest, cheese makes everything better!
Key Ingredients & Substitutions
Zucchinis: Zucchini is the star here, replacing traditional tortillas. If zucchini isn’t available, you could use yellow squash or even thin slices of eggplant as a substitute.
Shredded chicken: Rotisserie chicken is a time-saver, but you can also use leftover chicken breast or even turkey. For a vegetarian option, consider using black beans or lentils mixed with spices.
Cheese: I love cheddar for its sharp flavor, but you can switch it up with Monterey Jack or pepper jack for a kick. Vegan cheese can work if you’re dairy-free; just check for low-carb options.
Enchilada sauce: Store-bought is easy, but you can whip up a homemade version with tomato sauce, spices, and broth. To keep it low-carb, just make sure it doesn’t have added sugars.
How Do I Slice Zucchini Thin Enough for Enchiladas?
Getting the right thickness for your zucchini slices is key to mimicking tortillas. Aim for about 1/8 inch thick to avoid sogginess. Here’s how:
- Use a sharp knife or a mandolin for even slices.
- Slice lengthwise to create larger strips that hold more filling.
- After slicing, use paper towels to pat them dry. Removing excess moisture helps keep your enchiladas from becoming mushy.
Taking time with this step really pays off in the final dish!
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 (or Mexican blend)
- 1/2 cup shredded mozzarella cheese
- 1 cup enchilada sauce (store-bought low-carb or homemade)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
For the Seasoning:
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- Salt and pepper to taste
For Cooking:
- 1 tbsp olive oil
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to bake. In total, you’ll need about 45 minutes to get these delicious enchiladas from your kitchen to the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready when your enchiladas are assembled!
2. Prepare the Zucchini:
Wash the zucchinis and slice them lengthwise into thin strips, about 1/8 inch thick. These strips will be your low-carb “tortillas.”
3. Pat Dry:
Using a paper towel, gently pat the zucchini slices dry. This helps remove excess moisture to prevent soggy enchiladas.
4. Mix the Chicken Filling:
In a bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, salt, pepper, and half of the shredded cheddar cheese. Mix everything well so the flavors blend.
5. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
6. Roll the Enchiladas:
Take one zucchini strip, place about 2-3 tablespoons of the chicken mixture at one end, and roll it up gently. Place the rolled enchilada seam-side down in the dish. Repeat this process until all the zucchini strips and chicken filling are used up!
7. Add More Sauce:
Once all the enchiladas are neatly arranged in the dish, pour the remaining enchilada sauce evenly over the top, covering all the enchiladas.
8. Sprinkle the Cheese:
Evenly sprinkle the remaining cheddar cheese and mozzarella cheese over the enchiladas for that delicious cheesy topping!
9. Bake:
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This helps the flavors meld together.
10. Uncover and Finish Baking:
After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
11. Cool and Garnish:
Once done, take the baking dish out of the oven and let it cool slightly. Now, dollop sour cream over the top and add chopped green onions and fresh cilantro if you’d like!
12. Serve and Enjoy!
These enchiladas are best served warm. Enjoy your delicious low-carb keto chicken zucchini enchiladas with your favorite side or on their own!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes, you can! While zucchini is a fantastic low-carb option, you could also use yellow squash or thinly sliced bell peppers. Just keep in mind that the texture and cooking times may vary slightly.
How Do I Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for 1-2 minutes or warm them in the oven at 350°F (175°C) until heated through.
Can I Use Store-Bought Enchilada Sauce?
Absolutely! Just make sure to choose a low-carb variety if you’re sticking to keto guidelines. You can also make your sauce at home using canned tomatoes and spices for a fresh flavor without added sugars.
Is This Recipe Suitable for Meal Prep?
Yes! These enchiladas are great for meal prepping. You can assemble them in advance and store them uncooked in the fridge for up to 2 days, or freeze them before baking. Just increase the baking time if cooking directly from frozen.
