These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! With chicken and cheese wrapped in fresh zucchini, they’re both healthy and satisfying.
Honestly, who needs tortillas when zucchini does such a good job? Plus, they’re super easy to make—perfect for a quick weeknight dinner when you’re feeling a bit lazy (me, all the time!).
I love topping them with a bit of sour cream and salsa for extra flavor. It’s a fun, guilt-free meal that even the pickiest eaters enjoy!
Key Ingredients & Substitutions
Zucchinis: These are the star of the dish, replacing traditional tortillas. Look for firm, medium-sized zucchinis for the best texture. If you’re in a pinch, yellow squash can also work as a substitution.
Cooked Chicken: I love using rotisserie chicken for its convenience and flavor. If you don’t have it, any cooked chicken will do. Leftover grilled chicken or shredded canned chicken are perfect alternatives!
Cheeses: Cheddar and mozzarella are classic choices for that gooey texture. If you’re looking to reduce fat, you can use reduced-fat cheeses or even a dairy-free cheese blend if you have lactose issues.
Enchilada Sauce: For a low-carb option, look for a sugar-free sauce at the store or make a simple one at home with diced tomatoes, spices, and broth. If you can’t find enchilada sauce, any tomato-based sauce with spices can work.
How Do I Get My Zucchini Strips Just Right?
Slicing your zucchinis evenly is key to ensuring they cook uniformly. Here’s how you can do it like a pro:
- Using a mandoline helps you achieve thin, even strips easily. If you don’t have one, a sharp knife works too—just take your time for consistent thickness!
- Don’t skip salting the zucchini. This step removes excess moisture, preventing sogginess in your enchiladas. After 10 minutes, pat them dry with a paper towel for best results.
With these tips, your enchiladas will be a flavorful and satisfying dish that everyone can enjoy while sticking to a low-carb lifestyle!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis
- 2 cups cooked chicken, shredded (rotisserie or grilled)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup enchilada sauce (low carb, store-bought or homemade)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take you about 15-20 minutes to prep and around 25 minutes to bake. So in total, you’re looking at about 45-50 minutes from start to finish. Perfect for a quick, satisfying weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be nice and hot when your enchiladas are ready to bake!
2. Prepare the Zucchini:
Slice each zucchini lengthwise into thin strips—aim for about 1/8 inch thick. You can use a mandoline or a sharp knife. Once sliced, lay the strips on paper towels and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with paper towels.
3. Make the Chicken Mixture:
In a large bowl, mix together the shredded chicken, softened cream cheese, sour cream, half of the cheddar and mozzarella cheeses, minced garlic, chili powder, cumin, smoked paprika, and some salt and pepper. Mix until everything is well combined.
4. Prepare the Baking Dish:
Lightly grease a baking dish with olive oil to prevent sticking. Set it aside while you assemble your enchiladas.
5. Assemble the Enchiladas:
To assemble, take a spoonful of the chicken mixture and place it at one end of a zucchini strip. Roll the zucchini strip tightly around the filling. Place each rolled strip seam side down in the greased baking dish. Repeat this for all the zucchini strips.
6. Add Sauce and Cheese:
Pour the enchilada sauce evenly over the zucchini rolls. Then sprinkle the remaining cheddar and mozzarella cheese over the top so it gets all melty and delicious!
7. Bake:
Bake the dish uncovered for 20-25 minutes, or until the cheese is golden and bubbly and the zucchini is tender.
8. Garnish and Serve:
Once baked, remove the enchiladas from the oven and sprinkle with chopped green onions and fresh cilantro, if you like. Serve them warm with a side of extra sour cream or salsa. Enjoy your yummy low carb keto chicken zucchini enchiladas!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! While zucchini is a great low-carb option, you can also use thinly sliced eggplant or bell peppers as a substitute. Just be mindful that cooking times may vary slightly, so keep an eye on them as they bake.
Can I Make These Enchiladas Dairy-Free?
Yes! You can replace the cheeses with dairy-free alternatives and use a creamy cashew or tofu-based sour cream substitute. Just ensure that the enchilada sauce is also dairy-free!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy again, just reheat them gently in the microwave or in the oven until they’re warmed through.
Can I Freeze These Enchiladas?
Yes, you can! Assemble the enchiladas but do not bake them. Instead, wrap the dish tightly and freeze for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and then bake as instructed!
