These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on classic enchiladas. Made with tender chicken and zesty spices, you won’t miss the tortillas!
Who knew zucchini could be so versatile? I love wrapping everything up in those thin slices—no carbs, just deliciousness! Perfect for a fun dinner with the family!
Key Ingredients & Substitutions
Zucchini: This is the star of our enchiladas! When sliced, it acts as a perfect tortilla replacement. If zucchini isn’t in season, you can replace it with yellow squash or even eggplant slices.
Cooked Chicken: Shredded rotisserie chicken makes this recipe quick and easy. If you’re short on time, leftover chicken works equally well. For a vegetarian option, use black beans or lentils instead.
Cheese: Cheddar and Monterey Jack are my favorites for their meltiness. Feel free to swap them for pepper jack for a kick, or use dairy-free cheese for a dairy-free version!
Enchilada Sauce: Choose a low-carb, store-bought option for quick prep. If you prefer homemade, you can make a simple sauce using tomato sauce with spices like cumin and chili powder. Just keep it low sugar!
How Do You Get Zucchini Strips to Hold Their Shape and Flavor?
Preparing zucchini is crucial in this recipe to avoid excess moisture. Here’s what to do:
- After slicing the zucchini, sprinkle it with salt and let it sit for about 10 minutes. This helps draw out moisture, preventing sogginess.
- Pat the slices dry with paper towels before rolling to ensure a firm texture when baked.
- For added flavor, you can even toss the zucchini slices in a light drizzle of olive oil and some spices.
How to Make Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup enchilada sauce (low carb/keto-friendly)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil or avocado oil
For Garnish:
- Fresh cilantro, chopped
- Sour cream (optional, for serving)
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prepare, with an additional 20-25 minutes of baking time. You’ll love how easy it comes together, and no need to stress about carbs!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Preheat your oven to 375°F (190°C). Use a mandoline or a sharp knife to slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay the slices on paper towels and lightly salt them. This draws out excess moisture. After about 10 minutes, pat the slices dry with more paper towels to prepare for rolling.
2. Cook the Filling:
In a skillet over medium heat, add the olive oil. Once hot, add the diced onions and sauté them for about 3-4 minutes until they become translucent. Then, add in the minced garlic and cook for another 30 seconds until you can smell the wonderful fragrance.
3. Mix the Chicken Filling:
Now it’s time to stir in the shredded chicken along with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix everything together well and cook for another 2-3 minutes to blend those tasty flavors. Remove the skillet from the heat and set aside.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce in the bottom of a baking dish. Take one zucchini strip and place about 2 tablespoons of the chicken mixture at one end. Don’t forget to sprinkle some shredded cheese over the filling, then carefully roll the zucchini slice around the filling. Place each rolled zucchini seam-side down in the baking dish.
5. Bake & Serve:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas, then sprinkle the rest of the shredded cheddar and Monterey Jack cheeses over the top. Bake in your preheated oven for 20-25 minutes until the cheese is melted and bubbly. Once done, take it out and let it cool for a few minutes. Garnish with chopped cilantro and serve hot with a dollop of sour cream if desired.
Enjoy your tasty and nutritious Low Carb Keto Chicken Zucchini Enchiladas! They’re sure to be a hit!
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! While zucchini is a great low-carb option, you can also use eggplant or thinly sliced bell peppers as a substitute. Just make sure the slices are thin enough to roll!
How Do I Store Leftovers?
To store any leftovers, place them in an airtight container in the refrigerator. They should keep well for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Prepare This Dish Ahead of Time?
Yes! You can make the chicken filling a day ahead and store it in the fridge. Assemble the enchiladas just before baking to ensure the zucchini stays fresh and firm.
What If I Don’t Have Enchilada Sauce?
No worries! You can make a quick homemade sauce by mixing tomato sauce with spices like chili powder, cumin, and a pinch of salt. Just keep it low in sugar for a keto-friendly version!
