These Keto Chicken Enchiladas with Zucchini are a tasty twist on a classic! Instead of tortillas, we use thinly sliced zucchini to wrap around deliciously seasoned chicken.
Perfect for a low-carb meal, these enchiladas are saucy and packed with flavor. I love serving them with a dollop of sour cream on top—it just makes everything better! 😋
Key Ingredients & Substitutions
Zucchini: The star of this dish! Thin strips of zucchini are used instead of traditional tortillas. If you can’t find zucchini, try using eggplant or bell peppers as substitutes for a similar low-carb effect.
Shredded Chicken: I love using rotisserie chicken for its flavor and convenience. If you don’t have it, poached chicken breasts work well too. You can even use shredded beef or ground turkey for a different twist!
Cheese: Both cheddar and Monterey Jack melt beautifully for that gooey texture. If you want a dairy-free option, consider using vegan cheese or nutritional yeast for a cheesy flavor without the calories.
Enchilada Sauce: Look for sugar-free options to keep it keto-friendly. You can also make your own at home using tomato sauce, spices, and a bit of broth for control over the ingredients.
How Do I Slice Zucchini for Perfect Enchiladas?
Getting the zucchini strips right is important for this recipe. Use a mandoline or a sharp knife to slice them lengthwise into thin strips, about 1/8-inch thick. This thickness allows them to roll up easily without falling apart.
- After slicing, sprinkle with a little salt and let them sit on paper towels for 10 minutes. This step removes excess moisture, making your enchiladas less watery.
- Pat the strips dry before using them to ensure they hold their shape during baking.
How Do I Make the Filling Flavorful?
The chicken filling is where you can really add your personal touch. After sautéing onions and garlic in olive oil, season your chicken with spices like cumin, chili powder, and smoked paprika. This combination gives your enchiladas a wonderful depth.
- Mix well in the skillet to let the flavors come together for a few minutes before filling the zucchini strips.
How to Make Keto Chicken Enchiladas With Zucchini – Low Carb Dinner
Ingredients You’ll Need:
For The Enchiladas:
- 2 medium zucchinis, sliced lengthwise into thin strips (about 1/8-inch thick)
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sugar-free enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeño or avocado for serving
How Much Time Will You Need?
This delicious meal takes around 15 minutes to prepare and about 30 minutes to cook in the oven. You’ll have a warm and satisfying, low-carb dish ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, let’s get your oven heated up to 375°F (190°C) so it’s ready when your enchiladas are assembled. This is key for getting that cheese perfectly bubbly and golden!
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, carefully slice the zucchinis lengthwise into thin strips (about 1/8-inch thick). Lay them on paper towels and sprinkle lightly with salt to draw out moisture. Allow them to sit for 10 minutes, then pat them dry to avoid watery enchiladas.
3. Cook the Filling:
In a skillet, heat olive oil over medium heat and add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Then add minced garlic and cook for an additional minute. Now, add in the shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for 2-3 minutes to let those delicious flavors combine. Remove the skillet from heat.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take one zucchini strip, spoon some of the chicken mixture on one end, sprinkle a bit of both cheddar and Monterey Jack cheese, and then carefully roll it up. Place the rolled zucchini seam side down in the baking dish. Repeat this process with the remaining zucchini strips and chicken mixture.
5. Add Sauce and Cheese:
Once all the zucchini rolls are in the baking dish, pour the remaining enchilada sauce evenly over the top. Finish by sprinkling the remaining shredded cheeses on top for that extra cheesy finish.
6. Bake Your Enchiladas:
Cover the dish with foil and bake in your preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.
7. Cool, Garnish, and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Top with a dollop of sour cream and sprinkle freshly chopped cilantro over everything. If you like, add some sliced jalapeños or avocado for an extra kick! Serve warm and enjoy your flavorful and satisfying low-carb dinner!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with thinly sliced eggplant or bell peppers. Just remember to adjust the cooking time as different vegetables may require varying baking times.
What If I Don’t Have Cooked Chicken?
No problem! You can quickly cook chicken breasts in boiling water or sauté them in a pan with a little oil until fully cooked. Shred the cooked chicken using two forks for easy incorporation into the filling.
Can I Make These Enchiladas in Advance?
Yes, you can prep the enchiladas ahead of time! Assemble them and store them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking them straight from the refrigerator.
How Should I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through, or microwave them for a quicker option.
