These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic favorite! Instead of tortillas, we use fresh zucchini, making this dish both lighter and healthy.
They’re stuffed with seasoned chicken and cheese, then topped with a delicious sauce. I love how easy it is to whip this up on a busy weeknight—perfect for anyone craving something cozy without the carbs!
Key Ingredients & Substitutions
Zucchinis: Fresh zucchinis are a great low-carb substitute for tortillas. Look for firm specimens without soft spots. If you want a different flavor, try yellow squash instead!
Shredded Chicken: Rotisserie chicken is my favorite for this dish since it’s cooked and shredded already. If you need a vegetarian option, consider swapping it with sautéed mushrooms or another plant-based protein.
Cheeses: Cheddar and mozzarella create a nice mix of flavors and textures, but feel free to use any cheese you prefer. Pepper Jack adds a spicy kick, while a lactose-free option works too!
Enchilada Sauce: Look for a low-carb version or make your own with tomato sauce, spices, and a touch of sweetener. If you want more heat, add a bit of diced jalapeños or chipotle sauce.
How Do I Get Zucchini Strips Just Right?
Slicing zucchinis finely is crucial so they roll easily. Here’s how to do it:
- Use a mandoline for even slices, or a sharp knife for control. Aim for 1/8 inch thick.
- Sprinkling them with salt draws out moisture, making them less soggy. After 10 mins, pat them dry to remove excess salt.
- Handle the strips gently; they are delicate when raw, but they become softer with cooking.
Follow these tips, and your enchiladas will roll perfectly and hold together nicely! Happy cooking!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup enchilada sauce (low-carb, sugar-free preferred)
- 1/4 cup sour cream
- 1/4 cup chopped cilantro (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/4 cup sliced black olives (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes to cook, for a total of about 40 minutes. It’s a quick and enjoyable way to get a hearty meal on the table without a lot of fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your enchiladas bake evenly and the cheese becomes perfectly melted.
2. Prepare the Zucchini Strips:
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Place the strips on paper towels and sprinkle them lightly with salt to draw out moisture. Let them sit for about 10 minutes, then pat them dry with more paper towels.
3. Cook the Chicken Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until they’re soft and fragrant—this should take about 3-4 minutes. Then stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well and warm through for another 3-5 minutes.
4. Mix in the Cheese:
In a mixing bowl, combine the chicken mixture with half of both shredded cheddar and mozzarella cheese. This will add a creamy texture and help bind the filling together.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. To create each enchilada, take a zucchini strip and lay it flat. Spoon in some of the chicken and cheese filling, then roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish. Repeat until all zucchini strips and filling are used.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are well covered. Top with the rest of the cheddar and mozzarella cheese, and sprinkle sliced black olives on top if desired.
7. Bake Until Bubbly:
Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is bubbly and slightly golden. The aromas will be tempting!
8. Serve and Enjoy:
Once done, remove the dish from the oven and let the enchiladas cool for about 5 minutes. Garnish with fresh chopped cilantro and a dollop of sour cream before serving. Enjoy your delicious and healthy Low Carb Keto Chicken Zucchini Enchiladas!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you want to switch it up, you can use yellow squash or eggplant as a tortilla substitute. They will provide a slightly different flavor and texture but will still work well in this recipe.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15 minutes or until heated through, or in the microwave for a quicker option.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the enchiladas up to the baking step, cover them tightly, and store them in the refrigerator for up to 24 hours. When ready to bake, simply add a few extra minutes to the cook time to ensure they’re heated through.
What Should I Serve with Zucchini Enchiladas?
These enchiladas pair perfectly with a fresh salad, guacamole, or a side of sour cream. For a low-carb option, consider serving with cauliflower rice or sautéed vegetables.
