These easy keto chicken zucchini enchiladas are a fun twist on the classic dish! Instead of tortillas, we use thin slices of zucchini, making it healthy and low in carbs. Yum!
Honestly, these enchiladas are a game changer. I love sneaking in veggies and still enjoying all the cheesy goodness. Top it off with some salsa, and you’re set for a tasty meal!
Key Ingredients & Substitutions
Zucchini: This is our main substitute for traditional tortillas. Look for medium-sized zucchinis to get enough width for rolling. If unavailable, you can also use thin slices of eggplant.
Cooked Shredded Chicken: Rotisserie chicken is my go-to for convenience, but you can use leftover roasted chicken or even turkey. For a vegetarian option, substitute with black beans or a mix of sautéed mushrooms and bell peppers.
Cheeses: Cheddar and mozzarella are favorites for their melt and flavor. If you prefer a more unique taste, try pepper jack for a little spice or goat cheese for a tangy kick.
Enchilada Sauce: Store-bought low-carb sauces work well, or make your own by blending tomatoes, spices, and broth without added sugars. For a milder flavor, opt for salsa verde.
How Do You Get the Zucchini Strips Just Right?
Getting those zucchini strips perfect is key for good rolling. Here are my tips:
- Use a mandoline for even slices. If you’re cutting by hand, aim for about 1/8 inch thick.
- Salting the zucchini helps to draw out moisture, preventing sogginess. Let them sit for about 10 minutes, then pat dry with paper towels.
- Don’t crowd them in the baking dish, as some air between the rolls will help the cheese melt nicely and the zucchini cook perfectly!
Easy Keto Chicken Zucchini Enchiladas Low Carb
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or roasted)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 cup enchilada sauce (low carb or homemade keto-friendly)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
For Garnish:
- Fresh cilantro or green onions
- Sour cream (optional, for serving)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 25 minutes of baking, so in total, you’ll need around 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Zucchini:
Start by preheating your oven to 375°F (190°C). Next, use a mandoline or a sharp knife to slice your zucchinis lengthwise into strips about 1/8 inch thick. It’s helpful to lay the slices on paper towels and sprinkle with a little salt. Let the zucchini sit for 10 minutes to draw out moisture. After that, pat them dry with another paper towel.
2. Making the Filling:
In a big mixing bowl, combine your cooked shredded chicken, softened cream cheese, half of the cheddar and mozzarella cheeses, and all the spices: chili powder, cumin, garlic powder, paprika, plus a pinch of salt and pepper. Stir everything together until it’s nicely mixed.
3. Assembling the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a zucchini strip and place about 1-2 tablespoons of your chicken mixture at one end. Roll it up tightly and place it seam side down in the baking dish. Keep going until all the zucchini strips and filling are used up!
4. Topping and Baking:
Once all the zucchini rolls are in the dish, pour the remaining enchilada sauce over them and sprinkle the rest of the cheddar and mozzarella cheese on top. Pop the dish in the oven and bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
5. Serving Up:
After baking, take the dish out of the oven and let it cool for a few minutes. Garnish with some fresh cilantro or chopped green onions for a pop of color. Serve with a dollop of sour cream on the side if you like!
Enjoy your delicious low-carb keto chicken zucchini enchiladas! They’re cheesy, flavorful, and oh-so-satisfying!
FAQ for Easy Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with thinly sliced eggplant or bell peppers for a different flavor profile. Just ensure they are thin enough to roll easily!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the microwave or oven until warmed through. Adding a splash of enchilada sauce while reheating can help keep them moist.
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas up to a day in advance. Just cover and refrigerate. When you’re ready to bake, add a few extra minutes to the cooking time since they will be chilled.
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese, you can use ricotta cheese or Greek yogurt for a similar creamy texture. Just be cautious with the amount, as yogurt can add extra moisture.
