Keto Chicken Zucchini Enchiladas Low Carb Recipe

Category: Chicken Recipes

These Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! Made with tender chicken and fresh zucchini, they’re a perfect low-carb option that won’t leave you missing the tortillas.

I love how easy they are to prepare, and they taste absolutely amazing covered in zesty enchilada sauce and cheese. Trust me, even your non-keto friends will want to steal a bite! 😄

Key Ingredients & Substitutions

Zucchinis: These serve as the low-carb alternative to tortillas. If you’re not a fan of zucchini, try using eggplant or bell peppers, which can hold up well when filled.

Shredded Chicken: Rotisserie chicken is my go-to since it saves time. You can also use leftover chicken or turkey. For a vegetarian option, consider replacing it with sautéed mushrooms or black beans.

Cheese: I love the mix of cheddar and mozzarella for a gooey texture. If you’re dairy-free, there are great vegan cheese options available, just check the labels for low-carb choices.

Enchilada Sauce: Low-carb enchilada sauce is key here. You can easily make your own by blending tomatoes, spices, and a bit of broth, or use a store-bought sugar-free version.

How Do I Get the Perfect Zucchini Strips for Rolling?

Slicing zucchinis can be a bit tricky, but with these methods, you’ll have no problems. Use a mandoline for even, thin strips; a sharp knife can work too. Just aim for about 1/8 inch thick. This helps them cook better and makes rolling easier!

  • Slice the zucchinis lengthwise, adjusting the thickness so they stay sturdy but pliable.
  • To reduce water content and prevent sogginess, you can sprinkle the slices with salt and let them sit for 10-15 minutes, then pat dry.

Remember, the goal is to make them easy to handle and delicious when baked!

Keto Chicken Zucchini Enchiladas Low Carb Recipe

Keto Chicken Zucchini Enchiladas Low Carb Recipe

Ingredients You’ll Need:

Main Ingredients:

  • 3 medium zucchinis
  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

Vegetables and Seasoning:

  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste

For the Sauce:

  • 1 cup low-carb enchilada sauce (store-bought or homemade)

Optional Garnishes:

  • Fresh cilantro or green onions for garnish

Time Needed:

This recipe will take approximately 15 minutes for preparation and about 30 minutes for baking, totaling about 45 minutes from start to finish. It’s a quick and easy meal packed with flavor!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and get nice and bubbly.

2. Prepare the Zucchini:

Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, aiming for about 1/8 inch thick. These will serve as your delicious low-carb “tortillas.”

3. Sauté Onions and Garlic:

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and minced garlic, sautéing them until they become translucent, which should take about 3-4 minutes.

4. Add Chicken and Seasoning:

Stir in the cooked shredded chicken along with the chili powder, ground cumin, paprika, salt, and pepper. Mix everything well and cook for another 2-3 minutes. This step warms up the chicken and allows the flavors to meld together.

5. Assemble the Enchiladas:

Spread a thin layer of enchilada sauce at the bottom of a baking dish. Taking one zucchini strip, place a spoonful of the chicken mixture at one end, sprinkle a bit of mozzarella cheese over it, and carefully roll it up. Place the rolled zucchini seam side down in the baking dish. Repeat this with the remaining zucchini and chicken mixture.

6. Top with Sauce and Cheese:

Once all the zucchini rolls are in the dish, pour the remaining enchilada sauce over the top. Finally, sprinkle the cheddar and any leftover mozzarella cheese for that melty goodness.

7. Bake:

Cover the baking dish with foil and bake in your preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

8. Garnish and Serve:

Once baked, take your enchiladas out of the oven and garnish with chopped fresh cilantro or green onions if desired. Serve warm and enjoy your delicious, low-carb Keto Chicken Zucchini Enchiladas!

With these steps, you’ll have a scrumptious meal that’s sure to impress!

Keto Chicken Zucchini Enchiladas Low Carb Recipe

FAQ for Keto Chicken Zucchini Enchiladas

Can I Use Other Vegetables Instead of Zucchini?

Absolutely! If you’re not a fan of zucchini, you can try using thin slices of eggplant or even bell peppers. Just make sure to adjust the cooking time as needed based on the vegetable used.

How Do I Store Leftovers?

Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or place them in a preheated oven until heated through.

Can I Make This Recipe Ahead of Time?

Yes, you can assemble the enchiladas a day in advance. Just cover the dish with foil and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if they’re coming straight from the fridge.

What Can I Substitute for Enchilada Sauce?

If you don’t have low-carb enchilada sauce, you can make a quick alternative using diced tomatoes, chili powder, cumin, and some broth blended together. Just be sure to check for ingredients that keep in line with your low-carb goals!

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