These Low Carb Keto Chicken Zucchini Enchiladas are a fun twist on classic enchiladas! With tender chicken wrapped in fresh zucchini, they are both tasty and healthy.
You won’t even miss the tortillas! I love making these on busy nights since they are quick to prepare and still feel like a treat. Perfect for everyone, not just keto fans! 🌟
Key Ingredients & Substitutions
Zucchini: The star of the dish, zucchini is a great low-carb alternative to tortillas. If you don’t have zucchini, you can use thin slices of eggplant, but they will have a different texture.
Shredded Chicken: I usually go for rotisserie chicken for its flavor and ease. If you’re cooking from scratch, poach or bake chicken breasts and shred them. You could also use tofu or jackfruit for a vegetarian version.
Cheeses: I like to use a mix of cheddar and Monterey Jack for a great melt. You can swap with Oaxaca or Pepper Jack for extra flavor. If you’re dairy-free, consider using vegan cheese alternatives that melt well.
Enchilada Sauce: Opt for a low-carb store-bought sauce, or make your own with tomatoes, chili powder, and spices to control the sweetness and carbs. If you can’t find it, salsa can work in a pinch!
How Can I Perfectly Prepare the Zucchini for Rolling?
Preparing the zucchini correctly ensures they roll easily without breaking. Salting the slices is key to drawing out moisture, making them flexible and less watery.
- Slice zucchini about 1/8 inch thick. A mandoline works wonders for consistency!
- Lay salted strips on paper towels for 10 minutes. This adds flavor and prevents watery enchiladas.
- Pat dry before using. This helps the enchiladas hold their shape and cook better.
Taking these steps makes a big difference in how well your enchiladas will turn out. You want them firm yet pliable for rolling!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis (about 1 lb), sliced lengthwise into 1/8-inch thick strips
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1/2 cup diced green chilies (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for serving)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and around 30 minutes for baking. In total, you’ll need about 45-50 minutes to whip up these delicious enchiladas. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready when you are! A hot oven ensures your enchiladas bake evenly.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Lay the strips on paper towels and sprinkle them lightly with salt. Allow them to sit for about 10 minutes to draw out excess moisture. After that, pat them dry with another paper towel.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the cheddar, half of the Monterey Jack, diced green chilies (if you’re using them), garlic powder, onion powder, cumin, salt, and pepper. Mix everything well until it’s all combined and creamy.
4. Start Assembling:
Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish. Next, take one strip of zucchini, place about 2-3 tablespoons of the chicken mixture on one end, and carefully roll the strip with the filling inside. Place it seam side down in the baking dish. Repeat this process with the remaining zucchini strips and filling.
5. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled zucchini enchiladas, ensuring they’re nicely covered. Then, sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
6. Bake the Enchiladas:
Drizzle a bit of olive oil over the cheese to help it brown beautifully in the oven. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve:
Once they come out of the oven, let your enchiladas cool for about 5 minutes. Garnish with some chopped fresh cilantro on top and serve with slices of avocado on the side. Enjoy your delicious Low Carb Keto Chicken Zucchini Enchiladas!
Frequently Asked Questions
Can I Use Other Vegetables Instead of Zucchini?
Yes! If you prefer, you can use thinly sliced eggplant or bell peppers. Just keep in mind that cooking times may vary slightly depending on the vegetable’s water content and thickness.
How Can I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but the oven keeps the zucchini from becoming too soft.
Can I Make This Recipe Vegetarian?
Absolutely! Simply replace the shredded chicken with your choice of cooked beans (like black beans or pinto beans), mushrooms, or a combination of vegetables for a hearty vegetarian version.
Can I Free The Enchiladas Before Baking?
Yes, you can assemble the enchiladas and freeze them before baking! Just cover the dish tightly with foil or plastic wrap. When you’re ready to bake, let them thaw overnight in the fridge and bake as directed, possibly adding a few extra minutes to the cooking time.
