These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic! Instead of tortillas, we use fresh zucchini to wrap up seasoned chicken and cheese.
They’re healthy and satisfying—plus, who doesn’t love melting cheese? I enjoy making these for a weeknight dinner because they’re quick and always a hit with the family!
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star of this dish, replacing traditional tortillas. If zucchinis aren’t available, you could try yellow squash, but be sure to slice them as thinly as possible.
Cooked Chicken: Shredded rotisserie chicken is perfect for the filling. If you don’t have that, any cooked chicken works—grilled or poached will do. For a vegetarian option, swap in black beans or chickpeas!
Cheese: Cheddar and mozzarella are wonderful for melting, but feel free to experiment! Pepper jack adds a spicy kick, or even a dairy-free cheese might suit your preferences. Just check for low-carb options if you’re sticking to keto.
Cream Cheese & Sour Cream: These help create a creamy, rich filling. You can use Greek yogurt as a lighter substitute for sour cream, but ensure it’s unsweetened for the best taste.
What’s the Best Way to Prepare Zucchini for Enchiladas?
Preparing the zucchini properly makes a big difference. The goal is to ensure they stay flexible. Here’s a simple method:
- Slice zucchinis thinly using a mandoline, which makes uniform slices.
- Sprinkle with salt and let them sit for 10-15 minutes. This process pulls out excess moisture.
- After the time is up, pat them with paper towels to dry. This step helps prevent sogginess in your dish.
- Quickly sautéing them in a hot skillet for about a minute helps soften them while maintaining flexibility for rolling.
With these tips, your zucchini will be perfectly prepared for delicious enchiladas!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise (using a mandoline or vegetable peeler)
- 2 cups cooked chicken, shredded (rotisserie or grilled chicken works well)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup diced green chilies (canned)
- 1/2 cup salsa verde or low-carb enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil or avocado oil
For Garnish:
- Fresh cilantro, chopped
- Optional: sliced jalapeños or avocado for topping
Time Needed
This recipe will take about 15 minutes to prep, and 25 minutes to bake, for a total of around 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps ensure that your enchiladas cook evenly and the cheese melts perfectly.
2. Prepare the Zucchini Slices:
Using a mandoline or vegetable peeler, slice the zucchinis lengthwise into thin strips that will act as the “tortillas.” Lay the slices on paper towels, sprinkle lightly with salt, and let them sit for about 10-15 minutes. This process will draw out moisture. After, pat them dry with extra paper towels to remove any excess water.
3. Make the Filling:
In a large bowl, mix together the shredded chicken, softened cream cheese, sour cream, diced green chilies, ground cumin, chili powder, garlic powder, and some salt and pepper. Stir until everything is well combined and creamy.
4. Sauté the Zucchini:
In a skillet, heat 1 tablespoon of oil over medium heat. Add the zucchini slices and sauté them for about 1 minute on each side until they are slightly softened but still flexible. Remove them from the skillet and set aside on a plate.
5. Assemble the Enchiladas:
In the bottom of a baking dish, spread a thin layer of salsa verde or low-carb enchilada sauce. To fill the zucchini, lay a slice flat on a surface, scoop 2-3 tablespoons of the chicken mixture onto one end, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat until all zucchini slices and filling are used.
6. Add Sauce and Cheese:
Pour the remaining salsa verde or enchilada sauce over the top of the rolled enchiladas. Then sprinkle the shredded cheddar and mozzarella cheeses evenly over everything.
7. Bake:
Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. This step will provide that delicious, golden, cheesy goodness!
8. Garnish and Serve:
Once baked, remove from the oven and let it cool slightly. Garnish with freshly chopped cilantro and optional toppings like sliced jalapeños or avocado before serving.
Enjoy your delicious low carb keto chicken zucchini enchiladas! They make for a fantastic low-carb meal that everyone will love!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken makes this recipe quick and easy. Just shred the chicken and mix it into your filling. It’s tasty and saves time on cooking!
How Do I Store Leftover Enchiladas?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a bit of additional cheese for extra creaminess if desired!
Can I Make These Ahead of Time?
Yes! You can prepare the filling and assemble the enchiladas ahead of time. Just cover and refrigerate them. When you’re ready, add sauce and cheese, and bake as directed—perfect for meal prep!
What Other Vegetables Can I Use?
If you want to mix it up, consider using other low-carb veggies like bell peppers or spinach for added flavor and nutrition. Just sauté them slightly before adding to the filling to ensure they’re tender!
