These Easy Keto Chicken Zucchini Enchiladas are healthy, tasty, and perfect for a low-carb meal. Packed with shredded chicken and rolled in zucchini, they’re a fresh twist on a classic!
I love how quickly these come together! Just bake them up with your favorite cheese on top, and you’ve got a dish that’s both filling and guilt-free—perfect for a cozy night in. 😋
Key Ingredients & Substitutions
Zucchinis: Fresh zucchinis provide a great low-carb alternative to tortillas. If you can’t find zucchinis or want to switch things up, you can use eggplant or even thinly sliced bell peppers.
Cooked Chicken: Shredded rotisserie chicken is my go-to for convenience. If you’re looking for a meatless option, consider black beans or mushrooms for a hearty vegan version!
Cheese: I love the mix of cheddar and mozzarella for flavor and meltiness. If you’re dairy-free, try vegan cream cheese and dairy-free cheese alternatives that melt well.
Enchilada Sauce: While store-bought low-carb enchilada sauce works great, you can also make your own using crushed tomatoes, spices, and a keto-friendly sweetener. Just blend until smooth!
How Do I Slice Zucchini for Enchiladas?
Slicing zucchini into strips is crucial for making these enchiladas work. Here’s a quick guide:
- Use a mandoline for even thickness, about 1/8 inch. If you don’t have one, a sharp knife works fine; just try to keep the slices as uniform as possible.
- Lay the slices flat and sprinkle a bit of salt. This helps draw out moisture, so your enchiladas don’t get soggy during baking.
- After about 15 minutes, gently press them with a paper towel to remove the liquid.
This little step will ensure your enchiladas are perfectly delicious and not watery!
Easy Keto Chicken Zucchini Enchiladas (Low Carb)
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 mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup low-carb enchilada sauce or homemade keto-friendly tomato sauce
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes of cooking time. So, you’ll be enjoying your delicious keto enchiladas in just about 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that it’s hot enough to melt the cheese and cook the enchiladas perfectly. While it’s warming up, lightly grease a baking dish with a bit of olive or avocado oil.
2. Prepare the Zucchini:
Slice your zucchinis lengthwise into thin strips, about 1/8 inch thick, using a mandoline or a sharp knife. Lay them flat on paper towels and gently press down to remove some moisture. This step helps prevent sogginess in your enchiladas.
3. Mix the Filling:
In a mixing bowl, combine your shredded chicken, softened cream cheese, sour cream, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together until it’s well combined. You’ll have a creamy, flavorful filling ready to go!
4. Assemble the Enchiladas:
Spread a thin layer of your low-carb enchilada sauce at the bottom of your baking dish. Take a zucchini strip, place a spoonful of the chicken mixture at one end, and roll it up carefully. Place each rolled strip seam-side down in the baking dish.
5. Add More Sauce and Cheese:
Once all your zucchini enchiladas are lined up neatly, pour the rest of the enchilada sauce evenly over the top. Then, sprinkle the remaining shredded cheddar and mozzarella cheeses on top for that delicious melty finish!
6. Bake to Perfection:
Pop your enchiladas in the oven and bake uncovered for about 20-25 minutes. Keep an eye on them until the cheese is melted, bubbly, and just starting to turn golden brown.
7. Garnish and Serve:
When your enchiladas are done, take them out and let them cool for a few minutes. Garnish with chopped green onions and fresh cilantro if you’d like. Serve warm, and enjoy your delicious low-carb, keto-friendly zucchini chicken enchiladas!
FAQ – Easy Keto Chicken Zucchini Enchiladas
Can I Use Ground Chicken or Turkey Instead of Shredded Chicken?
Absolutely! Ground chicken or turkey work well in this recipe. Just cook it in a skillet with the garlic and spices until fully cooked before mixing it with the cream cheese and sour cream.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Freeze These Enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas! Wrap them tightly with plastic wrap and then foil, or place them in a freezer-safe container. When you’re ready to bake, thaw in the fridge overnight and then bake as directed.
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free option, you can use a vegan cream cheese alternative. You can also replace it with pureed cashews blended with a little lemon juice for a creamy texture without dairy!
