These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! By using zucchini instead of tortillas, you get all the flavor without the extra carbs.
I love how simple they are to make! Just fill the zucchini with a yummy chicken mix and top with cheese. My family thinks they’re so good, they don’t even miss the tortillas! 🎉
Key Ingredients & Substitutions
Zucchinis: Zucchini are great as they keep the dish low-carb. If you’re not a fan, you could use eggplant slices or even bell peppers to achieve a similar effect.
Shredded Chicken: Rotisserie chicken can save time and effort. If you’re vegetarian, try using shredded mushrooms or jackfruit for a tasty alternative!
Cheddar Cheese: I often use a Mexican blend for extra flavor. If you’re dairy-free, opt for a plant-based cheese that melts well.
Enchilada Sauce: There are many low-carb enchilada sauces available. If you can’t find any, making your own with tomato sauce, spices, and chili powder is simple and tasty!
How Do I Handle Zucchini for Enchiladas?
One common challenge is slicing zucchini thin enough for rolling. Use a sharp knife or a mandoline for even strips, about 1/8 inch thick. To prevent excess moisture, you can salt the strips and let them sit for 15 minutes, then pat them dry.
- Wash and slice zucchinis lengthwise to create strips.
- Lightly salting helps draw out moisture, keeping enchiladas from becoming soggy.
- Use a non-stick skillet for frying to avoid sticking when heating the chicken mixture.
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup enchilada sauce (low-carb/keto-friendly)
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Spices:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Additional:
- 1 tbsp olive oil
How Much Time Will You Need?
This delicious low carb meal takes about 15 minutes to prepare and about 25 minutes to bake, so you can enjoy it in under 45 minutes total. 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 ensures it’s hot and ready for your enchiladas when they’re assembled!
2. Prepare the Zucchini
Wash the zucchinis and slice them lengthwise into thin strips, ideally about 1/8 inch thick. A mandoline slicer works great for getting even slices, but a good knife will do the job too. Set them aside for a moment.
3. Cook the Chicken Mixture
In a skillet, heat the olive oil over medium heat. Add the shredded chicken and mix in the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together and warm it through for about 3-5 minutes. This step really brings all the flavors together!
4. Add Green Onions and Cilantro
Take the skillet off the heat and mix in half of the chopped green onions and cilantro. This adds freshness to your filling!
5. Set Up the Baking Dish
Spread a thin layer of enchilada sauce on the bottom of a baking dish. This helps prevent sticking and adds flavor to the base of the enchiladas.
6. Assemble the Enchiladas
Take one zucchini strip and place about 2 tablespoons of the chicken mixture at one end. Gently roll it up and place it seam-side down in the baking dish. Repeat this with the remaining zucchini strips and chicken until the dish is filled.
7. Add the Sauce and Cheese
Pour the remaining enchilada sauce evenly over the zucchini enchiladas. Then, dollop the sour cream over the sauce and sprinkle with shredded cheese.
8. Bake the Enchiladas
Now, place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the zucchinis are tender.
9. Garnish and Serve!
Once baked, take them out of the oven and sprinkle the remaining green onions and cilantro for a fresh finish. Serve hot and enjoy your delightful low carb keto chicken zucchini enchiladas!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Veggies Besides Zucchini?
Absolutely! If you’re not a fan of zucchini, you can use eggplant, bell peppers, or even thinly sliced cabbage leaves. Just remember to adjust the cooking time based on the vegetable you choose!
Can I Make These Enchiladas Ahead of Time?
Yes! You can prepare everything in advance, roll the enchiladas, and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re baking them straight from the refrigerator.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or oven until warmed through. If they seem a bit dry, add a splash of enchilada sauce while reheating!
Can I Make These Vegetarian?
Definitely! Simply replace the chicken with roasted or sautéed vegetables like mushrooms, spinach, or black beans for a hearty, vegetarian version!
