If you’re looking for a tasty and healthy twist on enchiladas, these Keto Chicken Zucchini Enchiladas are perfect! They use zucchini instead of tortillas, keeping the carbs low and the flavor high.
Making these is super fun! I love how the zucchini wraps around the yummy chicken filling like a cozy blanket. Plus, they are so easy to whip up—it feels like a win-win! 😄
Key Ingredients & Substitutions
Zucchini: Sliced zucchini replaces tortillas, making this dish low-carb. If zucchini isn’t available, consider using eggplant or large bell peppers as they can also hold fillings well.
Cooked Chicken: Shredded rotisserie chicken is a quick option. Leftover chicken from previous meals works great too. For a vegetarian version, try using mushrooms or a mix of beans!
Cheese: Cheddar and Monterey Jack add richness. If you’re lactose intolerant, try dairy-free cheese alternatives that melt well. Nutritional yeast is a good addition for flavor.
Enchilada Sauce: A low-carb store-bought enchilada sauce is convenient. You can also make your own by blending tomatoes, chili powder, and spices. This way, you control the ingredients!
How Can I Get the Zucchini Just Right for Rolling?
Rolling zucchini can be tricky if it’s too thick. Here’s how to perfect it:
- Slice zucchini thinly—aim for about 1/8 inch. If it’s too thick, it will be hard to roll without breaking.
- Salt the zucchini slices lightly; this draws out excess moisture, keeping them firm. Let them rest for 10-15 minutes, then pat dry.
- Optionally, lightly roast the zucchini slices in the oven for 5-10 minutes to soften them before rolling, making them easier to manage.
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
Zucchini and Filling:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked chicken breast, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
Cheeses:
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
Seasonings and Sauce:
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Olive oil or cooking spray for greasing
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30 minutes to bake, making the total time around 45 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.
2. Prepare the Zucchini:
Using a mandolin or a sharp knife, carefully slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. This helps them roll easily. Set the slices aside for now.
3. Make the Filling:
In a large mixing bowl, add the shredded chicken, softened cream cheese, sour cream, half of both the cheddar and Monterey Jack cheeses, garlic powder, ground cumin, chili powder, salt, and pepper. Mix everything well until you have a uniform mixture.
4. Assemble the Enchiladas:
Spread a few spoonfuls of enchilada sauce evenly on the bottom of your baking dish. Take a zucchini slice, put a generous spoonful of the chicken mixture along one edge, and then roll it up. Place each roll seam-side down in the dish. Repeat with the remaining zucchini slices and filling.
5. Add Sauce and Cheese:
Once all the zucchini rolls are in the dish, pour the remaining enchilada sauce over them to keep them moist while baking. Top with the rest of the shredded cheeses to make it melty and delicious.
6. Bake to Perfection:
Cover the dish with foil and bake it in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
7. Finish and Serve:
Take the enchiladas out of the oven and garnish with chopped green onions for a fresh touch. Let them rest for a few minutes before serving. Enjoy your delicious, keto-friendly chicken zucchini enchiladas!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes! If you’re not a fan of zucchini, you can use thin slices of eggplant or large bell peppers as alternatives. Just be sure to slice them thin enough to roll around the filling easily!
How Can I Store Leftover Enchiladas?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until heated through. For the best texture, reheat in the oven covered with foil.
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can prepare the zucchini rolls and fill them, then cover and refrigerate before baking. Just add an extra 5-10 minutes to the baking time if they’re coming straight from the fridge.
What Sauce Can I Use If I Don’t Have Enchilada Sauce?
No worries! If you don’t have enchilada sauce, you can use homemade sauce by blending tomatoes with spices like chili powder, cumin, and garlic. A simple tomato sauce with added spices can also work in a pinch!
