Easy Keto Chicken Enchiladas with Zucchini – Low Carb Dinner

Category: Chicken Recipes

These Easy Keto Chicken Enchiladas are fun and healthy! Packed with chicken and wrapped in zucchini instead of tortillas, they are low on carbs but high on flavor.

I’ve found they satisfy my cravings without the guilt. Plus, it’s a breeze to whip them up during a busy weeknight. Who knew staying healthy could taste this good? 🌱

Key Ingredients & Substitutions

Zucchini: This vegetable replaces traditional tortillas, making the dish keto-friendly. If zucchini isn’t available, yellow squash can be a good alternative, though the flavor will be slightly different.

Cooked Shredded Chicken: I often go for rotisserie chicken for convenience. If you don’t have any, leftover chicken or turkey works well too. You could also use shredded beef for a different twist!

Cheeses: Cheddar and Monterey Jack are delicious together! If you want a stronger flavor, try pepper jack for a kick. For a dairy-free option, choose vegan cheese but check if it’s melting-friendly.

Sour Cream & Cream Cheese: These add creaminess. Greek yogurt can be substituted for sour cream, and tofu cream cheese works for a dairy-free version.

Spices: Feel free to experiment! Paprika adds a smoky touch, but if you like it spicy, consider adding cayenne pepper. Just remember to adjust for heat!

How Do I Slice Zucchini for Enchiladas?

Slicing zucchini into the right thickness is key for your enchiladas. Ideally, you want them around 1/8 inch thick. Thin slices cook down nicely and hold together without breaking apart. Here’s how I do it:

  • Use a mandoline or a sharp knife for even slices.
  • Slice lengthwise to create strips long enough to roll.
  • Lightly sprinkle with salt to draw out moisture. Let them sit on paper towels for about 10 minutes, then pat them dry.

This process helps to soften the zucchini, making it easier to roll them up without splitting!

Easy Keto Chicken Enchiladas with Zucchini – Low Carb Dinner

Easy Keto Chicken Enchiladas with Zucchini – Low Carb Dinner

Ingredients You’ll Need:

For the Enchiladas:

  • 3 medium zucchinis
  • 2 cups cooked shredded chicken (rotisserie or boiled)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup low-carb salsa or enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For Garnish:

  • Fresh cilantro (optional)
  • Sliced green onions (optional)
  • Avocado slices (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 30 minutes to bake, making it a quick and easy dinner option! Just gather your ingredients and follow the steps, and soon you’ll have a delicious, low-carb meal.

Step-by-Step Instructions:

1. Preheat the Oven:

First things first, preheat your oven to 375°F (190°C). This prepares the oven for baking your enchiladas to perfection!

2. Prepare the Zucchini:

Next, slice the zucchinis into thin strips using a mandoline or a sharp knife. Aim for about 1/8 inch thick so they roll nicely! Lay the strips on paper towels and sprinkle with a little salt to draw out the moisture. Let them sit for 10 minutes, then pat them dry with more paper towels.

3. Make the Chicken Filling:

In a medium bowl, combine the cooked shredded chicken, sour cream, cream cheese, half of the cheddar, half of the Monterey Jack cheese, chili powder, cumin, garlic powder, smoked paprika (if you’re using it), salt, and pepper. Mix everything until it’s well combined. This will be the tasty filling for our enchiladas!

4. Assemble the Enchiladas:

Lightly grease a baking dish with olive oil to prevent sticking. Take one zucchini slice and lay it flat on a clean surface. Place 2-3 tablespoons of the chicken mixture at one end, then carefully roll it up. If the sides fold in a bit, that’s okay! Place the rolled enchilada seam side down in the baking dish. Repeat this step with the remaining zucchini slices and filling.

5. Add the Sauce and Cheese:

Once all your rolls are in the baking dish, spoon the low-carb salsa or enchilada sauce all over them. Make sure they are nicely covered. Then, sprinkle the remaining cheddar and Monterey Jack cheeses on top!

6. Bake the Enchiladas:

Cover the baking dish with aluminum foil and pop it in the oven for about 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and a little golden.

7. Cool and Garnish:

After baking, take the dish out of the oven and let it cool for about 5 minutes. This makes it easier to serve! Before you dig in, feel free to sprinkle chopped cilantro and sliced green onions on top for an added burst of flavor. Serve alongside avocado slices if you like!

Enjoy your delicious low-carb, keto-friendly zucchini chicken enchiladas!

Easy Keto Chicken Enchiladas with Zucchini – Low Carb Dinner

FAQ About Easy Keto Chicken Enchiladas with Zucchini

Can I Use Other Vegetables Instead of Zucchini?

Yes! If you can’t find zucchini, you can substitute it with yellow squash or even eggplant. Just make sure to slice them thinly for easy rolling. Roasting or grilling them slightly before assembly can also enhance their flavor!

How Can I Make This Recipe Dairy-Free?

To make this dish dairy-free, substitute the cream cheese and sour cream with vegan alternatives. There are plenty of dairy-free cream cheese options on the market, and you can use almond or coconut yogurt instead of sour cream for a similar consistency.

Can I Freeze Leftovers?

Absolutely! You can freeze the enchiladas before baking, just wrap them tightly in plastic wrap and then foil. They’ll last up to 3 months. To bake, let them thaw in the fridge overnight before cooking, and follow the baking instructions as usual.

How Do I Store Leftover Enchiladas?

Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, reheat in the oven or microwave, adding a splash of water to keep them moist.

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