These Low Carb Keto Chicken Zucchini Enchiladas are a clever twist on a classic! Wrapped in zucchini instead of tortillas, they’re filled with tasty chicken and cheese.
I love how light and satisfying they are—perfect for a cozy dinner. Plus, you can top them with your favorite sauce and feel guilt-free. What’s not to love?! 🌟
Making these enchiladas is super easy! Just roll everything up, bake, and enjoy. They’re a hit at my house every time!
Key Ingredients & Substitutions
Zucchini: The star ingredient here! Thin slices of zucchini replace traditional tortillas, making them low-carb. If zucchinis aren’t available, you could try summer squash as a substitute.
Shredded Chicken: I often use rotisserie chicken for a quick meal, but you can also boil or roast your chicken. Leftover chicken works well, too! For a vegetarian option, swapping in canned black beans or mushrooms is a great choice.
Cheese: Monterey Jack is creamy and melts beautifully. If you prefer a sharper flavor, cheddar is a solid choice. Feel free to mix cheeses based on your taste—mixing mozzarella for extra gooeyness is always a win!
Sour Cream & Cream Cheese: These add richness to the filling. If you’re dairy-free, consider using coconut cream or a vegan sour cream alternative.
Enchilada Sauce: Using sugar-free enchilada sauce keeps the dish low-carb, but if you can’t find it, a low-carb tomato sauce mixed with spices works well. You can even make your own sauce to control the ingredients!
How Do I Get Zucchini Slices to Keep from Being Watery?
Salting the zucchini slices is key to removing excess moisture! Here’s how:
- Slice the zucchinis into thin strips and lightly salt them.
- Let them sit for about 10 minutes; this draws out the water.
- Pat them dry with a paper towel before using in the recipe.
This method helps your enchiladas stay firm and not soggy during baking. It’s a simple trick that makes a big difference!
How Can I Easily Roll the Zucchini Slices?
If you find rolling tricky, use a little more olive oil to coat the zucchini slices to make them more pliable and less likely to tear. If some slices do break, don’t worry! Just layer them in the baking dish like lasagna, and they’ll still taste delicious.
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded Monterey Jack cheese (or cheddar)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup diced green chilies (canned, mild or spicy based on preference)
- 1/4 cup chopped fresh cilantro (optional)
For the Spices:
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Sauce:
- 1 cup sugar-free enchilada sauce or low-carb tomato sauce
- Olive oil for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 25 minutes for baking, giving you a total of about 40 minutes from start to finish. Perfect for a quick and healthy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for baking your enchiladas.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. You can use a mandoline for even slices or a sharp knife if you don’t have one. Once sliced, lightly salt the slices and lay them flat on a paper towel for about 10 minutes. This helps draw out excess moisture, which keeps your enchiladas from getting soggy. After the time is up, pat them dry with another paper towel.
3. Make the Filling:
In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, diced green chilies, cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until it’s creamy and well combined—this will be your delicious filling!
4. Prepare the Baking Dish:
Take a baking dish and spread a thin layer of olive oil across the bottom. This helps prevent sticking and adds flavor.
5. Assemble the Enchiladas:
For each zucchini slice, spoon a generous amount of the chicken mixture onto one end of the slice. Top it with a sprinkle of shredded Monterey Jack cheese. Then, carefully roll the zucchini slice around the filling and place it seam-side down in the baking dish. Repeat this process for all zucchini slices and filling.
6. Add the Sauce:
Once all the zucchini rolls are in the baking dish, pour the sugar-free enchilada sauce evenly over the rolls. This adds moisture and flavor to the dish!
7. Sprinkle the Cheese:
Finally, sprinkle the shredded mozzarella cheese on top of the enchiladas. This will give your dish a lovely, cheesy finish.
8. Bake:
Pop the baking dish in the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
9. Garnish and Serve:
Once they’re out of the oven, garnish with fresh chopped cilantro if you like. Then, dig in and enjoy your delicious, low-carb, keto-friendly chicken zucchini enchiladas!
Enjoy your meal! 🍽️
Frequently Asked Questions
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can try using thin slices of eggplant or bell peppers as alternatives. Just be aware that cooking times may vary slightly based on the vegetable you choose.
How Can I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage. Just make sure to separate layers with parchment paper to avoid sticking.
Can I Make These Enchiladas Vegan or Dairy-Free?
Yes! To make them vegan, substitute the chicken with a mixture of black beans or lentils. For the dairy components, you can use plant-based cream cheese and dairy-free cheese alternatives that melt well.
What Can I Serve with These Enchiladas?
These enchiladas are fantastic on their own, but you can also serve them with a side salad, guacamole, or cauliflower rice to keep it low-carb. Enjoy!
