These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic! With tender zucchini slices wrapping around juicy chicken, they’re satisfying and healthy.
Don’t worry about the carbs here—these enchiladas are all about fresh flavors and yumminess! I especially love how quick they come together for a weeknight dinner, making my life easier!
Key Ingredients & Substitutions
Zucchinis: These are key to keeping this dish low carb. If you want a sturdier option, try yellow squash or eggplant, but zucchinis are my top choice for their mild flavor and great texture.
Cooked Chicken: I love using rotisserie chicken for ease. If you’d prefer a different protein, shredded turkey or firm tofu works well, too! Just make sure it’s cooked and seasoned.
Cream Cheese & Sour Cream: These add richness to the filling. For a dairy-free option, use coconut cream and a non-dairy sour cream. It won’t be the same, but it still tastes great!
Cheese: Cheddar and Monterey Jack offer a nice blend of flavors. If you’re avoiding dairy, try vegan cheese. Nutritional yeast is also a fantastic way to add a cheesy flavor without the calories.
How Do I Get the Zucchini Just Right for Enchiladas?
Slicing zucchini thinly is crucial for rolling them without breaking. Use a mandoline for even, thin strips or a sharp knife if you’re careful.
- After slicing, sprinkle salt and let them sit for about 10 minutes to remove moisture. This prevents soggy enchiladas.
- Pat the strips dry well to keep them from turning mushy during baking.
Why Is the Filling Important?
The filling makes or breaks your enchiladas! Here’s how to make it stand out:
- Mix chicken with cream cheese and sour cream to create a creamy filling.
- Season generously with spices. Cumin and chili powder add depth, while garlic and onion powders enhance the flavor.
- Incorporate cheese into the filling for added creaminess and flavor.
Once you get these steps just right, you’ll have a deliciously satisfying, low-carb meal that everyone will enjoy!
How to Make 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
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup enchilada sauce (low sugar, keto-friendly)
- 1/4 cup chopped green onions
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, for garnish
- 1 tablespoon olive oil or avocado oil
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and 30 minutes to cook. You’ll have warm, gooey enchiladas ready in about 45 minutes, making it a great option for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Oven and Zucchini:
Start by preheating your oven to 375°F (190°C). While it preheats, wash and slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Use a mandoline or a sharp knife for even slices.
Next, lay the zucchini strips on some paper towels, sprinkle them lightly with salt, and let them sit for around 10 minutes to draw out excess moisture. This helps keep your enchiladas from getting soggy. After 10 minutes, pat the slices dry with more paper towels.
2. Make the Filling:
In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, half of the shredded cheddar cheese, half of the Monterey Jack cheese, and all the spices: ground cumin, chili powder, garlic powder, onion powder, and smoked paprika if you’re using it. Season with salt and pepper to taste. Mix everything well until it’s combined and creamy.
3. Assemble the Enchiladas:
Now, lightly oil a large baking dish with olive oil or avocado oil to prevent sticking. Take one zucchini strip, and using a spoon, spread about 2 tablespoons of the chicken mixture onto it. Roll the zucchini tightly around the filling and place it seam side down in the baking dish. Repeat this process until all the zucchini slices and filling are used up.
4. Add Sauce and Cheese:
Pour the enchilada sauce evenly over the rolled zucchini enchiladas in the baking dish. Next, sprinkle the remaining cheddar and Monterey Jack cheese generously on top.
5. Bake It!
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, carefully remove the foil and continue to bake for another 10 minutes or until the cheese is bubbly and slightly golden.
6. Cool and Serve:
Once done, take the enchiladas out of the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
Enjoy your low-carb, keto-friendly chicken zucchini enchiladas warm and savor the flavors!
This recipe is not only delicious but also a healthy way to enjoy your favorite flavors while keeping carbs in check. Happy cooking!
Frequently Asked Questions
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchini is ideal for these enchiladas due to its mild flavor and flexible texture, you can substitute it with thin slices of yellow squash or eggplant. Just be sure to prep them the same way by salting and letting them drain to avoid excess moisture.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the chicken filling a day in advance. Just store it in an airtight container in the fridge. When you’re ready to assemble the enchiladas, simply roll the filling in the zucchini and bake as instructed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or in the oven at 350°F (175°C) until heated through. You may want to add a splash of enchilada sauce to keep the dish moist while reheating.
Can I Freeze These Enchiladas?
Yes! To freeze, assemble the enchiladas and cover them tightly with foil or plastic wrap before placing them in the freezer. They can be frozen for up to 2 months. To cook, bake from frozen, adding an extra 10-15 minutes to the baking time.
