These tasty low carb keto chicken zucchini enchiladas are a fun twist on a classic dish! Instead of tortillas, you’ll use fresh zucchini for a light and delicious filling.
Honestly, it feels like a little magic when you roll those zucchini slices around the chicken. I can’t help but smile when I serve them—everyone loves them and they’re so easy to make!
Plus, they pack a punch with flavor and are super satisfying. I love pairing them with some sour cream or avocado on the side for a creamy touch. Yum!
Key Ingredients & Substitutions
Zucchinis: These serve as the base for your enchiladas instead of traditional tortillas. If you can’t find zucchinis or want to mix it up, yellow squash is a great substitute. Both offer a similar texture.
Chicken: Shredded rotisserie chicken is my go-to for convenience, but any cooked chicken works. You can also use turkey or even canned chicken in a pinch if you’re short on time.
Cheese: I love using shredded cheddar for its sharp flavor, but any melting cheese will do. Monterey Jack or a Mexican blend brings a lovely taste too. For a dairy-free option, try vegan cheese alternatives made from nuts.
Enchilada Sauce: Look for sugar-free options to keep it low-carb. If you have time, making your own with tomatoes, spices, and broth is a wonderful choice! You can substitute with salsa if you like a chunkier texture.
How Do I Get My Zucchini Strips Perfectly Thin?
The key to making rolled zucchini enchiladas is slicing them thin enough to roll without tearing. Here’s how to do it:
- Use a mandoline slicer for even, thin strips—aim for about 1/8 inch thick.
- If you don’t have a mandoline, a sharp knife works too; just take your time and slice carefully.
- After slicing, sprinkle the zucchini with salt. This helps draw out moisture so they don’t get soggy in the oven. Let them sit for 10 minutes, then pat them dry.
Keep an eye on the thickness; too thick makes rolling tough, while too thin may cause them to break. Finding that sweet spot will give you the best results! Enjoy prepping your delicious dish!
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 sour cream
- 1/4 cup cream cheese, softened
- 1/2 cup enchilada sauce (sugar-free, low carb)
- 1/4 cup chopped fresh cilantro (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil or avocado oil
For Garnish and Toppings:
- Sliced avocado
- Extra cilantro
- Jalapeño slices
- Lime wedges
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and then around 30 minutes to bake. You’ll spend a little time assembling the zucchini enchiladas, but it’s simple and well worth the wait. Get ready for a delicious dinner in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Zucchini:
First, preheat your oven to 375°F (190°C). Using a mandoline slicer or a sharp knife, carefully slice the zucchinis lengthwise into thin strips, aiming for about 1/8 inch thick. Lay the slices on paper towels and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with more paper towels.
2. Make the Chicken Filling:
In a large mixing bowl, combine the shredded chicken, sour cream, softened cream cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until well combined, creating a flavorful filling for the enchiladas.
3. Assemble the Enchiladas:
Pour a thin layer of enchilada sauce on the bottom of a baking dish. Now, take one zucchini slice, spoon about 2 tablespoons of the chicken filling onto one end, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat this process until all the zucchini strips and filling are used up!
4. Bake the Enchiladas:
Once you’ve rolled all the enchiladas, pour the remaining enchilada sauce evenly over the top. Sprinkle the shredded cheese across the surface. Cover the dish with foil, then bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 minutes to let the cheese melt and get bubbly.
5. Serve and Enjoy:
After removing the dish from the oven, let it cool for a few minutes. Garnish with chopped cilantro and your choice of optional toppings, like sliced avocado, extra cilantro, jalapeños, or lime wedges. Serve warm and enjoy your delicious low carb keto chicken zucchini enchiladas!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
While zucchini is the star of this recipe, you can try using thinly sliced eggplant or bell peppers as alternatives. Both options will provide a unique flavor and help keep the dish low carb!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
Can I Make the Filling in Advance?
Absolutely! You can prepare the chicken filling a day ahead. Store it in an airtight container in the fridge, then assemble and bake the enchiladas when you’re ready to eat. Just let it come to room temperature before rolling it in the zucchini!
What Can I Serve with These Enchiladas?
These enchiladas are delicious on their own, but you can serve them with a side of avocado salad, cauliflower rice, or a fresh green salad to round out the meal. For extra flavor, drizzle with additional enchilada sauce or top with a dollop of sour cream!
