This easy keto chicken zucchini enchiladas dish is a tasty twist on a classic! With succulent chicken wrapped in fresh zucchini, you get a fun and low-carb meal that’s packed with flavor.
I love how simple it is to make! Just roll up the fillings in zucchini slices, bake, and you have a scrumptious dinner that keeps you on track with your low-carb goals. Yum!
Key Ingredients & Substitutions
Zucchinis: These are our low-carb “tortillas” for the enchiladas. If zucchinis aren’t available, yellow squash can be a good substitute. Just slice them into similar thin strips.
Shredded Chicken: Rotisserie chicken is super convenient and flavorful for this recipe. You can also use leftover cooked chicken or even shredded turkey. For a vegetarian version, try replacing the chicken with sautéed mushrooms or lentils.
Cheese: Cheddar cheese is my first choice for this dish because it melts beautifully. If you want something milder, you can substitute with mozzarella. For dairy-free, try a nut-based cheese or omit cheese entirely.
Enchilada Sauce: A low-carb sauce can be store-bought or homemade. If you can’t find it, try using diced tomatoes with spices as a quick alternative, or just blend canned tomatoes with chili powder.
How Do I Prepare Zucchini for the Best Enchiladas?
Getting your zucchini just right is important for rolling them up neatly. Here’s a simple guide to help you:
- Use a sharp vegetable peeler or a mandoline to slice the zucchinis. Aim for 1/8-inch thickness so they’re pliable.
- After slicing, lay the strips on paper towels and sprinkle with salt. This step pulls out moisture and helps keep the enchiladas from becoming soggy.
- Let the salted strips sit for about 10 minutes, then pat them dry with another layer of paper towels. This removes excess water, ensuring they bake well.
With these tips, you’re set to make a delicious and healthy meal! Enjoy your cooking!
Easy Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This entire recipe takes about 15 minutes of prep time and around 25 minutes of baking. So, in just about 40 minutes, you can serve a delightful, low-carb meal that’s sure to impress your family or guests!
Step-by-Step Instructions:
1. Prepare the Zucchinis:
First, preheat your oven to 375°F (190°C). Next, use a vegetable peeler or mandoline to slice the zucchinis lengthwise into thin strips about 1/8-inch thick. These strips will act as our ‘tortillas’!
2. Draw Out the Moisture:
Lay the zucchini strips on paper towels and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture. After that, pat them dry with more paper towels to remove any remaining moisture, ensuring they hold their shape when baked.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together until it’s well combined and creamy. Don’t forget to fold in half of the shredded cheese for extra flavor!
4. Assemble the Enchiladas:
Lightly grease a baking dish with olive oil, then you’re ready to roll! Take a zucchini slice and lay it flat. Add about 2-3 tablespoons of the chicken mixture at one end, then roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat this process with the remaining zucchini slices and filling until everything’s rolled up!
5. Bake and Enjoy:
Pour the low-carb enchilada sauce evenly over the rolled zucchini enchiladas, making sure they’re nicely covered. Finally, sprinkle the remaining shredded cheese on top. Pop the dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted, bubbly, and the zucchini is tender.
6. Garnish and Serve:
Once cooked, remove the enchiladas from the oven and garnish them with chopped green onions and fresh cilantro if desired. Serve warm and enjoy your delicious, healthy, and low-carb keto chicken zucchini enchiladas!
These enchiladas are not just a treat for the taste buds, but also perfect for a healthy lifestyle. Enjoy every bite!
FAQ for Easy Keto Chicken Zucchini Enchiladas
Can I Use A Different Type of Protein?
Absolutely! Feel free to swap the shredded chicken for shredded turkey, cooked ground beef, or even a plant-based protein like black beans or lentils for a vegetarian version. Just ensure any meat is fully cooked before mixing with the other ingredients.
How Can I Make These Enchiladas Dairy-Free?
To make this recipe dairy-free, you can use dairy-free cream cheese and sour cream substitutes. For cheese, there are excellent nut-based options available that melt well. Just check the labels for low-carb content!
How Should I Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave until heated through.
Can I Prepare These Enchiladas in Advance?
Yes! You can assemble the enchiladas in advance and store them in the fridge for up to a day. Just add the enchilada sauce and cheese right before baking. This is a great time-saving option for busy weeknights!
