These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! Made with tender chicken and fresh zucchini, they are healthy and satisfying.
Less carbs, more flavor! I love how easy they are to make. Just roll up your filling and bake until bubbly. Perfect for a cozy dinner—you won’t even miss the tortillas! 🌟
Key Ingredients & Substitutions
Zucchinis: These serve as a healthy, low-carb alternative to tortillas. If you can’t find zucchinis, consider using eggplant or bell peppers for a different flavor and texture. Spiralized veggies can work too!
Shredded Chicken: Use rotisserie chicken for quick prep, or leftover cooked chicken. If you’re vegetarian, try black beans or cooked lentils instead for a protein boost.
Cheeses: I chose cheddar and mozzarella for their melty goodness. If you’re lactose intolerant or vegan, try using dairy-free cheese or nutritional yeast for an extra cheesy flavor.
Enchilada Sauce: You can use homemade or store-bought low-carb sauce. For a spicy kick, add some diced green chilies or hot sauce. If you’re avoiding tomatoes, try a homemade sauce using bell peppers and spices.
How Can I Cut Zucchinis Thinly Without a Mandoline?
Cutting zucchinis for these enchiladas can be tricky. If you don’t have a mandoline, here’s an easy way to do it:
- Start by washing and trimming the ends of the zucchinis.
- Slice them lengthwise first, about 1/8-inch thick. A sharp knife is key!
- If you’re worried about uneven slices, just take your time. It’s better than rushing!
- Consider using a food processor with a slicing attachment, if you have one!
Perfectly sliced zucchinis will hold your delicious fillings well and add an extra crunch to your enchiladas!
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 (or Mexican blend)
- 1/2 cup shredded mozzarella cheese
- 1 cup enchilada sauce (low-carb or homemade)
- 1/4 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 minutes to bake, for a total of about 40 minutes. It’s a quick and delicious way to enjoy a keto-friendly meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps ensure that your enchiladas bake evenly and the cheese becomes bubbly and golden brown.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. If you have a mandoline slicer, it works great! These will act as your tortilla replacement.
3. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Chicken and Spices:
Add the shredded chicken into the skillet along with the cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and let it cook for about 3-4 minutes until heated through. Set this mixture aside.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a slice of zucchini and place it flat, then spoon a portion of the chicken mixture along the length of it. Sprinkle a little cheddar cheese on top, then roll it up carefully.
6. Arrange in Baking Dish:
Place the rolled zucchini enchilada seam-side down in the baking dish. Repeat the process until you’ve used up all the zucchini slices and chicken filling!
7. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over all the rolled enchiladas in the dish. Finish by sprinkling the top with the shredded mozzarella and any remaining cheddar cheese.
8. Bake:
Pop the dish into the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly. You want everything delightful and golden!
9. Garnish and Serve:
Once out of the oven, let the enchiladas cool for a few minutes. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Add sliced jalapeños for some extra heat, if desired.
10. Enjoy!
Serve your warm Low Carb Keto Chicken Zucchini Enchiladas with a big smile and enjoy this tasty, healthy meal!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If zucchini isn’t your preference, try using thinly sliced eggplant or bell peppers as a tortilla substitute. Both will provide a unique flavor and texture.
How Can I Make These Ahead of Time?
You can prep the filling and assemble the enchiladas a day in advance. Just store the assembled dish covered in the refrigerator. When ready to bake, just increase the baking time slightly since they will be cold from the fridge.
What Should I Do With Leftover Enchiladas?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave until warmed through. Add a splash of enchilada sauce to keep them moist!
Can I Freeze These Enchiladas?
Yes! You can freeze the assembled but unbaked enchiladas. Wrap them well in foil and place them in a freezer-friendly container. They should keep for about 2-3 months. When ready to enjoy, bake them straight from frozen, adding extra cooking time as needed.
