These Low Carb Keto Chicken Enchiladas are a tasty twist on the classic dish! Made with zucchini instead of tortillas, they are light yet filling. Juicy chicken is wrapped up with a rich sauce that keeps things fun and flavorful!
Honestly, using zucchini is a game-changer. You can enjoy all the enchilada goodness without the carbs! I love serving these with a sprinkle of cheese on top, and my family agrees—it’s a hit every time!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Zucchini acts as a low-carb alternative to tortillas. When slicing, aim for thin strips to roll easily. If zucchini isn’t available, you can use eggplant or yellow squash as alternatives.
Chicken: I love using shredded rotisserie chicken for ease and flavor! You can also use leftover chicken or even ground chicken or turkey if that’s what you have. Just cook it until it’s no longer pink before using.
Cheese: I recommend cheddar or a Mexican blend for that classic flavor. If you’re lactose intolerant or want a dairy-free option, try vegan cheese or nutritional yeast for a cheesy taste without the dairy.
Enchilada Sauce: Use a sugar-free version for keeping it keto-friendly. Homemade sauce is a great option too! Just mix tomato sauce with spices like cumin and chili powder if you’re out of store-bought.
Sour Cream: This adds creaminess. You can substitute Greek yogurt for a tangy kick, or even a dairy-free yogurt for a vegan option.
How Do You Slice Zucchini for Enchiladas?
Getting the zucchini slices right is crucial! Follow these tips to ensure they roll nicely:
- Use a mandoline for even slices, but a sharp knife works too. Aim for about 1/8 inch thick.
- Slice from top to bottom. This gives a good length for rolling, making them easier to handle.
- Consider salting the slices lightly for 30 minutes to draw out excess moisture. This helps prevent sogginess when baking!
What’s the Best Way to Assemble the Enchiladas?
Assembly can be tricky, but it’s simple with a few steps:
- Lay your zucchini slices flat on a clean surface.
- Add 2-3 tablespoons of the chicken mixture at one end and a sprinkle of cheese.
- Roll it up tightly but gently, and place seam-side down in the dish. This helps keep them closed while baking.
- Repeat until you use up all the zucchini slices and chicken!
Follow these tips, and you’ll have delicious Low Carb Keto Chicken Enchiladas to enjoy! 🎉
Low Carb Keto Chicken Enchiladas With Zucchini
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup enchilada sauce (sugar-free if keto)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 25 minutes to bake. All in all, you’ll need around 40 minutes to enjoy these delicious low carb keto chicken enchiladas!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) so it’s nice and hot when your enchiladas are ready to bake.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. You can use a mandoline or a sharp knife to get nice, even slices.
3. Cook the Chicken Mixture:
Heat the olive oil in a skillet over medium heat. Add your shredded chicken along with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir everything together and warm it up for about 5 minutes, making sure it’s mixed well.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. This helps prevent the enchiladas from sticking.
5. Assemble the Enchiladas:
Take a zucchini strip and lay it flat. Place 2-3 tablespoons of the chicken mixture at one end and sprinkle a bit of cheese on top. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all the zucchini strips and chicken mixture.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Then gently spread the sour cream over the top. Finally, sprinkle the remaining shredded cheese on top.
7. Bake the Enchiladas:
Bake the dish uncovered for about 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
8. Garnish and Serve:
Once baking is done, remove the dish from the oven and garnish with chopped green onions and fresh cilantro if you like. Serve warm and enjoy your delicious low carb keto zucchini chicken enchiladas!
FAQ for Low Carb Keto Chicken Enchiladas With Zucchini
Can I Substitute Other Vegetables for Zucchini?
Absolutely! If you don’t have zucchini, you can use thinly sliced eggplant or yellow squash. Both options will work well as a low-carb replacement for tortillas!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or back in the oven until heated through.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen cooked chicken, but be sure to thaw it completely beforehand. You can do this overnight in the fridge or quickly by submerging it in cold water. Shred it once it’s thawed!
Is There a Vegan Option for This Recipe?
Definitely! You can replace the shredded chicken with cooked lentils or black beans for a plant-based protein. Use vegan cheese and dairy-free sour cream to keep it fully vegan!
