These Low Carb Keto Chicken Enchiladas are a tasty twist on a classic! Instead of tortillas, we use zucchini for a lighter touch, packing in flavor without the extra carbs.
If you’re like me, you’ll love how easy this dish comes together. Just layer your filling, roll it up, and bake. It’s fun to make and even better to eat—who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
Zucchinis: Using zucchini instead of tortillas keeps this recipe low carb and adds moisture. If you can’t find zucchini, you could use eggplant or even large bell peppers. They give a different flavor but still work well!
Shredded Chicken: I love using rotisserie chicken for convenience. It’s flavorful and super easy! If you prefer, you can boil chicken breasts or thighs, and then shred them. Canned chicken is also a quick option, though fresh gives the best texture.
Cheeses: Cheddar and mozzarella create a creamy texture, but you can switch these out! Try pepper jack for a spice kick or a dairy-free cheese if you’re avoiding dairy.
Enchilada Sauce: Look for a low-carb and sugar-free version at the store. If unavailable, you can make your own with tomato sauce, spices like chili powder and cumin, and a bit of broth.
How Do You Get Zucchini Strips Just Right?
Slicing zucchini into thin strips is key for this recipe. The thinner, the better they roll and cook through. Here’s how to do it:
- Use a mandoline slicer or a sharp knife for uniformity.
- Slice them lengthwise into about 1/8 inch thick strips.
- Salt them lightly and let them rest for 10 minutes. This will draw out excess moisture and make them less watery.
- Pat them dry with paper towels before using. This step helps avoid soggy enchiladas!
Taking the time to prepare the zucchini properly makes a big difference in the final dish. Enjoy the process and get those rolls going!
Low Carb Keto Chicken Enchiladas with Zucchini
Ingredients You’ll Need:
Main Ingredients:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/3 cup sour cream
- 1 cup low carb enchilada sauce (sugar-free)
- 1/4 cup chopped fresh cilantro (optional)
Spices & Seasonings:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Cooking:
- Olive oil or avocado oil for greasing
- Optional toppings: sliced jalapeños, extra cilantro, sliced olives, avocado slices
How Much Time Will You Need?
This delightful dish takes about 15 minutes of preparation time and around 30 minutes to bake, totaling roughly 45 minutes. It’s a straightforward and delicious recipe that fits perfectly into your low-carb lifestyle!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive or avocado oil to prevent sticking.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, approximately 1/8 inch thick. If you have a mandoline slicer, this is a perfect time to use it for even slices! After slicing, lightly salt the zucchini strips and let them sit for about 10 minutes. This step draws out excess moisture. Once they’ve rested, pat them dry with paper towels to avoid soggy enchiladas.
3. Mix the Filling:
In a large mixing bowl, combine your shredded chicken, softened cream cheese, sour cream, half of the cheddar cheese (1/2 cup), chili powder, cumin, garlic powder, onion powder, and some salt and pepper. Stir everything together until it’s well combined into a creamy mixture.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of your baking dish. Take one zucchini strip, place about 2 tablespoons of the chicken mixture at one end, and roll it up gently. Place the rolled enchilada seam side down in the baking dish. Repeat this process with the rest of the zucchini strips and chicken filling until your dish is full.
5. Add Sauce and Cheese:
Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top. Then, sprinkle the remaining cheddar and mozzarella cheeses generously over the sauce.
6. Bake:
Cover the dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and has a lovely golden-brown color.
7. Serve:
After baking, let the enchiladas cool for a few minutes before serving. Garnish them with chopped cilantro and any optional toppings like jalapeños, sliced olives, or avocado slices. Serve warm and enjoy your tasty low-carb, keto-friendly chicken enchiladas!
This delightful recipe captures the classic enchilada flavor while cleverly swapping out tortillas for zucchini, making for a nourishing and satisfying meal. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If you can’t find zucchini or prefer something else, you can use eggplant or bell peppers cut into strips. Both options will provide a different but tasty twist on the recipe.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. If they look dry, adding a little extra enchilada sauce can help restore moisture!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the filling and assemble the enchiladas in advance. Just cover and refrigerate. When you’re ready to eat, bake them right from the fridge, increasing the baking time by about 5-10 minutes.
What Is the Best Way to Chop Zucchini for This Recipe?
Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. A mandoline slicer can help achieve even thickness for easier rolling. Lightly salting the strips and letting them sit for 10 minutes before patting dry will help reduce excess moisture!
