These Keto Chicken Enchiladas are a tasty twist on a classic! Instead of tortillas, we use thinly sliced zucchini, making them low in carbs yet full of flavor. They’re packed with juicy chicken and spicy sauce!
Honestly, who knew zucchini could be this fun? I love how light these enchiladas are, leaving room for dessert without the guilt. Plus, they come together in a snap, perfect for busy nights!
Key Ingredients & Substitutions
Zucchini: This veggie is the star of the dish! Slice it thinly to replace traditional tortillas. If you’re in a pinch, you can also use eggplant slices or even store-bought low-carb tortillas.
Shredded Chicken: I love using rotisserie chicken for its flavor and ease. However, you could substitute it with turkey or even cooked shredded beef, or opt for plant-based protein to keep it vegetarian.
Cheeses: Cheddar and Monterey Jack add great flavor. Feel free to mix it up with your favorites—Pepper Jack for a kick, or mozzarella for a milder taste. If you’re dairy-free, try cashew cheese or a vegan mozzarella alternative!
Enchilada Sauce: Using sugar-free sauce helps keep this dish keto-friendly. If you can’t find it, you can make your own by mixing diced tomatoes with spices, ensuring it’s low in sugar. Homemade always feels fresh!
How Do You Get the Best Texture for Zucchini Enchiladas?
Getting the right texture for the zucchini in your enchiladas is crucial. Here’s how to do it right:
- Slice the zucchini thin using a mandoline or a sharp knife—aim for about 1/8 inch thick. This helps them cook through and get tender without being mushy.
- Salting the zucchini creates a bit of liquid, which draws out excess moisture. After letting them sit for 10 minutes, be sure to pat them dry! This step helps prevent soggy enchiladas.
- Don’t overcrowd the baking dish. A little space between the rolls allows for even heating, so they brown nicely and don’t steam.
- Finally, if you prefer a bit of crispiness, you can pre-bake the zucchini slices for a few minutes before assembling!
Follow these tips, and you’ll have deliciously satisfying Keto Chicken Enchiladas that everyone will love!
Keto Chicken Enchiladas with Zucchini – Low Carb Dinner
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1 cup sugar-free enchilada sauce (store-bought or homemade)
- 1/4 cup diced green chilies (optional)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 25-30 minutes for cooking. In total, you can have a delicious low-carb dinner ready in about an hour, including the baking time. It’s a perfect quick meal for busy weeknights!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a baking dish to prevent sticking.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Place the slices on paper towels and sprinkle them with a little salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with another paper towel.
3. Mix the Filling:
In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, half of both the cheddar and Monterey Jack cheeses, diced green chilies (if you’re using them), chili powder, cumin, garlic powder, and a pinch of salt and pepper. Mix everything until it’s well blended and creamy.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce evenly on the bottom of your greased baking dish. Now, take one zucchini strip and lay it flat. Spoon about 2 tablespoons of the chicken filling at one end and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining zucchini slices and filling.
5. Add Sauce and Cheese:
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Then sprinkle the rest of the shredded cheeses over the sauce, making sure to cover the enchiladas evenly.
6. Bake:
Drizzle a little olive oil over the top to help with browning. Bake the dish uncovered in your preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
7. Garnish and Serve:
After baking, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro before serving. If you like, add a dollop of sour cream on the side!
Enjoy your low-carb, flavorful Keto Chicken Enchiladas with zucchini — a delicious dinner that’s satisfying and healthy!
FAQ: Keto Chicken Enchiladas with Zucchini
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can prepare the enchiladas and assemble them in the baking dish up to a day in advance. Cover tightly with foil and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What Can I Use Instead of Zucchini?
If you’re not a fan of zucchini, you can substitute with thinly sliced eggplants or even bell pepper slices to create a low-carb version. However, the texture and flavor will vary slightly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through or use a microwave for a quicker option.
Can I Freeze the Enchiladas?
Yes! To freeze, assemble the enchiladas, but do not bake. Wrap them tightly in foil or plastic wrap and freeze for up to 2 months. When you’re ready to cook, thaw them in the fridge overnight before baking as per the recipe instructions.
