These Keto Chicken Zucchini Enchiladas are a healthy twist on a classic dish! With tender zucchini wrapped around spicy chicken and topped with cheese, they’re both flavorful and satisfying.
I love that you can enjoy this dish while keeping things low-carb. Plus, you can top them with your favorite salsa for an extra zing! Who knew healthy could taste so good? 🌶️
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Zucchini serves as a low-carb alternative to traditional tortillas. If zucchinis aren’t available, you could use yellow squash, but zucchini offers a firmer texture.
Cooked Chicken: Shredded rotisserie chicken is super convenient for this recipe. If you’re vegetarian or need a different protein, try using shredded tofu or beans as a great substitute!
Cheese: Cheddar and mozzarella provide delicious creaminess. If you’re avoiding dairy, coconut cream or a vegan cheese can make a great, creamy alternative!
Salsa: Using sugar-free salsa keeps it keto-friendly. For an extra kick, try homemade salsa or any other low-carb dip; just check the label for added sugars.
How Do You Get Perfectly Thin Zucchini Strips?
Slicing zucchini into thin strips is key for rolling them easily and ensuring they cook well. Here’s how to do it right:
- Use a mandoline for even slices, but if you don’t have one, a sharp knife works too. Just aim for 1/8 inch thick slices.
- For less moisture, sprinkle salt on the slices and let them sit for 10-15 minutes to draw out water. Blot with a paper towel before using.
This will ensure your enchiladas don’t end up soggy, giving you that perfect bite every time!
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup salsa (sugar-free)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, chopped (optional)
- Jalapeño slices (optional)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep, plus an additional 20-25 minutes to bake in the oven. In total, you should plan for around 40-45 minutes to have these scrumptious enchiladas ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) and lightly grease a baking dish. This helps prevent sticking and keeps your enchiladas intact!
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them aside on a clean surface. If you want less moisture, sprinkle with a small amount of salt and let sit for a few minutes, then blot dry.
3. Cook the Filling:
In a skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until soft and fragrant for about 3-4 minutes. Then, add the shredded chicken along with chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and cook for another 2 minutes until well combined. Remove from heat.
4. Mix the Cheesy Mixture:
In a mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheddar and mozzarella cheeses. Stir to make a creamy mixture and then add the cooked spiced chicken, mixing until fully blended.
5. Roll the Enchiladas:
Take a zucchini strip and lay it flat. Spoon about 2 tablespoons of the chicken and cheese mixture onto one end of the strip, then gently roll it up. Repeat this process until all zucchini strips and filling are used up.
6. Assemble in Baking Dish:
Place the rolled zucchini in the greased baking dish seam-side down. Once they’re all arranged, drizzle salsa evenly over the top of the zucchini rolls.
7. Add Cheese and Bake:
Finish by sprinkling the remaining cheddar and mozzarella cheese over the salsa. Put the dish in the preheated oven and bake for 20-25 minutes or until the cheese melts and becomes bubbly, and the zucchini is tender.
8. Garnish and Serve:
Once done, take the enchiladas out of the oven and allow them to cool for a few minutes. Garnish with chopped cilantro and jalapeño slices if you like a kick. Serve warm and enjoy your delicious low-carb keto enchiladas!
Enjoy your meal!
Frequently Asked Questions
Can I Use Different Proteins in These Enchiladas?
Absolutely! While shredded chicken is delicious, you can also use shredded beef, turkey, or even a plant-based protein like jackfruit or tofu if you prefer a vegetarian option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or use a microwave, but be cautious not to overcook the zucchini.
Can I Use Other Vegetables Instead of Zucchini?
Yes! You can substitute zucchini with thinly sliced eggplant or bell peppers for a different flavor. Just be aware that cooking times may vary slightly based on the vegetable used.
What Can I Serve with Keto Chicken Zucchini Enchiladas?
These enchiladas are delightful on their own, but you can serve them with a fresh side salad, avocado slices, or a dollop of guacamole for some extra creaminess!
