These Easy Keto Chicken Enchiladas are a fun twist on a classic dish! Instead of flour tortillas, they use zucchini for low carbs and great flavor.
Who knew zucchini could wrap things up so well? I love how easy it is to make these. Just fill, roll, and bake until bubbly—deliciousness without the guilt! 🥳
Key Ingredients & Substitutions
Zucchini: The star of this dish! Zucchini slices make great low-carb “tortillas.” If zucchini isn’t available, you can also try yellow squash, but it might be a bit softer.
Cooked Shredded Chicken: Rotisserie chicken is super convenient! If you have leftover chicken from another meal, that works great too. For a vegetarian option, swap in black beans or shredded jackfruit.
Cheese: I love the combination of cheddar and Monterey Jack for creamy goodness. If you want to keep it dairy-free, you can use vegan cheese or nutritional yeast for a cheesy flavor.
Enchilada Sauce: Use store-bought low-carb sauce or make your own with diced tomatoes, chili powder, and spices. If you prefer a spicier kick, consider adding diced jalapeños to the sauce!
What’s the Best Way to Prepare Zucchini for Enchiladas?
Getting the zucchini right is crucial! Slicing them thin helps them wrap easily, but salting them is key too, as it draws out excess moisture and prevents soggy enchiladas.
- Use a mandoline for even slices, about 1/8 inch thick. If you don’t have one, a sharp knife works too.
- Don’t skip the resting step after salting—10 minutes lets the zucchini sweat and stay firmer when baked.
- When rolling, don’t overload with filling; about 2 tablespoons of chicken mixture is just right to keep rolls intact.
Easy Keto Chicken Enchiladas with Zucchini (Low Carb)
Ingredients:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup enchilada sauce (low carb or homemade keto-friendly)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Optional Garnish:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious low-carb dish will take about 20 minutes to prep and around 25 minutes to bake, totaling about 45 minutes of your time. It’s a perfect weeknight dinner that’s not only tasty but also healthy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for baking your enchiladas!
2. Prepare the Zucchini Slices:
Slice the zucchinis lengthwise into thin slices, about 1/8 inch thick. You can use a mandoline for even slices but a sharp knife works too! Sprinkle a little salt on the slices and set them on paper towels for about 10 minutes to draw out moisture. This helps keep the enchiladas from getting soggy. After resting, pat the slices dry with more paper towels.
3. Make the Filling:
In a large bowl, mix together the shredded chicken, softened cream cheese, sour cream, half of the cheddar cheese, half of the Monterey Jack cheese, minced garlic, ground cumin, chili powder, smoked paprika, and a dash of salt and pepper. Stir everything until it’s well combined and creamy.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Now, take a zucchini slice, place it on a flat surface, and spoon about 2 tablespoons of the chicken mixture onto one end. Roll it up tightly and place the rolled enchilada seam side down in the baking dish. Repeat this process with the rest of the zucchini slices and filling.
5. Add Sauce and Cheese:
After all the enchiladas are in the dish, pour the remaining enchilada sauce over them, ensuring they are nicely covered. Sprinkle the rest of the cheddar and Monterey Jack cheeses on top for a cheesy finish!
6. Bake:
Pop the baking dish into the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and everything is heated through.
7. Garnish and Serve:
Once baked, carefully take the enchiladas out of the oven and let them cool for a few minutes. Sprinkle chopped green onions and fresh cilantro on top for a burst of flavor. Serve warm and enjoy your delightful, low-carb zucchini chicken enchiladas!
FAQ About Easy Keto Chicken Enchiladas with Zucchini
Can I Use Different Vegetables Instead of Zucchini?
Yes! While zucchini works great for this recipe, you can also try using eggplant or bell peppers for a different flavor and texture. Just make sure to slice them thinly for easy rolling!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or place them back in the oven at 350°F (175°C) until warmed through.
Can I Make This Recipe Dairy-Free?
Absolutely! For a dairy-free version, use vegan cream cheese and dairy-free cheese alternatives. You can still enjoy the creamy filling without the dairy!
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Just bake them when you’re ready to serve. You may need to add a few extra minutes to the baking time if you cook them straight from the fridge.
