These Easy Keto Chicken Enchiladas are a tasty twist on a classic dish! Instead of tortillas, we use zucchini to get that low-carb magic while keeping it delicious.
Honestly, they’re so good, you won’t miss the carbs at all! I love making a big batch because leftovers make for great lunches. Plus, who doesn’t love a little cheesy goodness? 🌟
Key Ingredients & Substitutions
Zucchini: Zucchini serves as the perfect low-carb wrap for these enchiladas. If you can’t find zucchini, yellow squash can be a good alternative, but the texture may differ slightly.
Chicken: Shredded rotisserie chicken is my go-to for convenience, but any cooked chicken works just fine. You can also use turkey for a different flavor!
Cheese: Cheddar and Monterey Jack are great for flavor and melt-ability. If you’re dairy-free, look for plant-based cheese alternatives that melt well or simply skip the cheese altogether.
Enchilada sauce: You can find low-carb enchilada sauce in stores. If you’re feeling adventurous, try making your own using tomato sauce, spices, and a bit of chili powder.
How Do I Make the Zucchini Packs Without Them Falling Apart?
To keep your zucchini strips intact when rolling, it’s important to slice them thinly and evenly. Here’s how:
- Use a sharp knife or mandoline for even slices—about 1/8 inch thick is ideal.
- Salting the zucchini helps draw out moisture, making them less watery and easier to handle. Just remember to pat them dry!
- When rolling, start tight at one end and roll gently. If they tear slightly, don’t worry—just press the edges together. You can cover any imperfections with cheese!
This way, you’ll keep those enchiladas neat and intact, creating a deliciously cheesy bite every time!
Easy Keto Chicken Enchiladas with Zucchini
Ingredients You’ll Need:
For the Enchiladas:
- 3 large zucchinis, sliced lengthwise into thin strips
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (preferably low-carb or homemade keto-friendly)
- 1/2 cup diced green chilies (optional)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Sour cream for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook. In total, you’ll need around 45 minutes to make these delicious keto chicken enchiladas with zucchini. They are quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake the enchiladas.
2. Prepare the Zucchini:
Slice your zucchinis lengthwise into thin strips. You can use a mandoline slicer or a sharp knife. Once sliced, lay them on paper towels and sprinkle lightly with salt to help draw out moisture. Let them sit for about 10 minutes, then pat them dry with another paper towel.
3. Cook the Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onions and cook them until they are soft, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for another minute until everything is fragrant.
4. Combine Ingredients:
Stir in the shredded chicken and diced green chilies (if you’re using them). Mix everything well and continue cooking just until heated through.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish to keep the enchiladas from sticking. Take a zucchini strip, place it flat on a clean surface, and add a spoonful of the chicken mixture on one end. Sprinkle with a little shredded cheese and roll up the zucchini tightly. Place the roll seam-side down in the baking dish.
6. Add Sauce and Cheese:
Once all the zucchini strips are rolled and in the dish, pour the remaining enchilada sauce over the top. Then sprinkle the rest of the cheddar and Monterey Jack cheeses over everything.
7. Bake:
Cover your baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
8. Serve:
After baking, take the dish out of the oven and let it cool slightly before serving. Drizzle sour cream on top and garnish with fresh cilantro leaves. Serve warm and enjoy the cheesy goodness!
FAQ for Easy Keto Chicken Enchiladas with Zucchini
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchini works great for a low-carb option, you could also try using thinly sliced eggplant or bell peppers as alternatives. However, note that the texture and flavor will differ slightly.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the cheeses with dairy-free cheese alternatives. Additionally, you can skip the sour cream or use a dairy-free version made from coconut cream or cashews for a creamy topping.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in the oven until heated through. Add a little extra enchilada sauce on top if it seems dry.
Can I Freeze These Enchiladas?
Yes, these enchiladas freeze well! Assemble and allow them to cool completely before wrapping tightly in foil or placing them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
