These Easy Keto Chicken Zucchini Enchiladas are a fantastic low-carb twist on a classic dish! Instead of tortillas, we use thin slices of zucchini to wrap up delicious, juicy chicken and cheese.
The best part? You won’t even miss the carbs! I love how quick they are to whip up, perfect for those busy weeknights when you still want something tasty. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Zucchini: The star of this dish, zucchini is a great low-carb substitute for tortillas. If you’re in a pinch, yellow squash can work as a flavorful alternative.
Cooked Shredded Chicken: I love using rotisserie chicken for ease, but any cooked chicken will do. You can even swap it for shredded turkey if that’s what you have!
Enchilada Sauce: Look for a low-carb enchilada sauce, or you can make your own with tomatoes and spices. If you’re spice-averse, a mild salsa can work too.
Cheddar and Monterey Jack Cheese: These melty cheeses are excellent for flavor. Feel free to substitute with your favorite cheese or use pepper jack for a bit of heat!
Bell Pepper & Onion: They add great texture and taste. For a sweeter option, consider using green bell peppers or even switch to mushrooms for a different twist.
How Do You Get the Zucchini Just Right?
Slicing zucchini to the right thickness helps it cook evenly. Follow these steps to achieve the perfect texture:
- Use a mandoline slicer or a sharp knife to get even slices about 1/8 inch thick.
- Pat them dry with paper towels after slicing. This removes excess moisture, preventing soggy enchiladas.
- Don’t overload the zucchini slices with filling. Too much can make them hard to roll.
By taking these steps, you’ll have perfectly tender zucchini enchiladas that hold up well during baking! Enjoy your delicious low-carb meal!
Easy Keto Chicken Zucchini Enchiladas Low Carb
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, sliced lengthwise into thin strips
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup enchilada sauce (low-carb or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced red bell pepper
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For Topping:
- Sour cream, for drizzling
- Fresh cilantro leaves, for garnish
Time Needed:
This delicious keto-friendly dish takes approximately 15 minutes to prepare and 25 minutes to bake, totaling around 40 minutes. Perfect for a swift weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) to ensure it’s ready for baking the enchiladas once assembled.
2. Prepare the Zucchini:
Using a mandoline slicer or a sharp knife, thinly slice the zucchinis lengthwise into strips about 1/8 inch thick. Lay the slices on paper towels and pat dry to remove excess moisture. This will help avoid sogginess in your enchiladas.
3. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
4. Add the Chicken and Spices:
Add the shredded chicken to the skillet along with ground cumin, chili powder, paprika, salt, and pepper. Mix everything together and cook for another 2-3 minutes, allowing the flavors to combine.
5. Combine with Cheese:
Remove the skillet from heat and stir in about 1/2 cup of the shredded cheese until well combined.
6. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a zucchini slice, lay it flat, spoon a portion of the chicken mixture onto one end, and roll it up. Place each rolled enchilada seam-side down in the baking dish. Repeat this process until all zucchini slices and chicken filling are used.
7. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. Then, sprinkle the remaining shredded cheese over the top for that bubbly, cheesy goodness when baked!
8. Bake and Serve:
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly. Drizzle the enchiladas with sour cream and garnish with fresh cilantro leaves before serving.
Enjoy your flavorful, low-carb keto-friendly chicken zucchini enchiladas! They’re sure to become a favorite in your household!
FAQ for Easy Keto Chicken Zucchini Enchiladas
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! You can use thinly sliced eggplant or bell peppers as alternatives. Just keep in mind that the cooking time might vary slightly, so adjust as necessary for tenderness.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through, or microwave them on medium heat.
Can I Prepare These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas in advance and cover them with plastic wrap. Refrigerate for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if they go in cold!
What Can I Serve with These Enchiladas?
These enchiladas are fantastic on their own, but you can pair them with a fresh salad, guacamole, or a side of sour cream for dipping. Enjoy a well-rounded low-carb meal!
