These low-carb chicken zucchini enchiladas are a tasty twist on a classic dish! Instead of tortillas, you use fresh zucchini for a crunchy wrap filled with juicy chicken and cheese.
They are super easy to make, and you’ll be surprised at how satisfying they are! I love serving them with a dollop of sour cream on top—yum! 🥑
Key Ingredients & Substitutions
Zucchini: The star of this dish! Use medium-sized zucchini for the best results. If you’d like a crunchier texture, try yellow squash or even eggplant as alternatives.
Shredded Chicken: Rotisserie chicken is my go-to for convenience. If you’re cooking from scratch, any leftover cooked chicken will work too! For a vegetarian option, consider using black beans or sautéed mushrooms.
Cheese: I love combining cheddar and Monterey Jack for a creamy melt. If you’re dairy-free, look for plant-based cheese alternatives that melt well, or use nutritional yeast for a cheesy flavor.
Salsa Verde: This adds a fresh zing. If you’re not a fan, try using a low-sugar tomato sauce or homemade green sauce for different flavor profiles.
How Can You Perfectly Prepare Zucchini Strips for Enchiladas?
Getting your zucchini strips right is key to rolling these enchiladas successfully. Here’s how:
- Using a mandolin or sharp knife, slice the zucchini lengthwise into thin strips (about 1/8 inch). Thin strips make rolling easier.
- Lightly sprinkle the strips with salt and let them sit on a paper towel for about 5 minutes. This process helps draw out excess moisture, making the enchiladas less watery.
- After 5 minutes, pat the zucchini strips dry before using them. This ensures your enchiladas have the right texture when baked.
These tips and techniques will help you make delicious low-carb keto chicken zucchini enchiladas with ease!
How to Make Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchini
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa verde (low sugar)
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Topping:
- 1/2 cup sour cream (plus extra for serving)
- Fresh cilantro for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 20 minutes for baking. So in total, you’ll need around 35 minutes! Quick and delicious, just perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake your enchiladas!
2. Prepare the Zucchini:
Wash the zucchinis and slice them lengthwise into thin strips about 1/8 inch thick. Use a mandolin or a sharp knife for best results. You’re aiming for strips that are flexible enough to roll up.
3. Sauté the Vegetables:
In a skillet, heat two tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about 3 minutes until they’re softened and fragrant.
4. Add the Chicken & Spices:
Now, toss in the shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and cook for another 2-3 minutes, letting those flavors combine beautifully.
5. Mix in the Cheese:
Remove the skillet from heat and mix in half of the shredded cheeses and 1/4 cup of salsa verde into the chicken mixture. This will create a delicious filling for your enchiladas!
6. Prepare Zucchini Strips:
Lightly salt the zucchini strips and place them on a paper towel for about 5 minutes. This helps remove some moisture so your enchiladas won’t be soggy.
7. Assemble the Enchiladas:
Take a zucchini strip and spread a spoonful of the chicken mixture at one end. Roll it up tightly to form an enchilada. Repeat this for all the zucchini strips.
8. Prepare the Baking Dish:
Spread the remaining salsa verde evenly on the bottom of a baking dish. This adds flavor and helps prevent sticking.
9. Place the Enchiladas:
Carefully place the rolled zucchini enchiladas seam-side down into the dish. Top them with the remaining shredded cheese for that gooey, melty goodness!
10. Bake the Enchiladas:
Bake everything uncovered in your preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
11. Let Cool & Serve:
After removing from the oven, let the enchiladas cool for about 5 minutes. Serve topped with sour cream and a sprinkle of fresh cilantro. Enjoy your delicious low-carb keto zucchini enchiladas!
Dig in and savor the flavors of this healthy, tasty dish! 🍽️
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchini works great for these enchiladas, you can also use thinly sliced eggplant or even bell peppers as alternatives for a different flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
Can I Make these Enchiladas Dairy-Free?
Absolutely! You can substitute the cheese for dairy-free alternatives and use a plant-based sour cream. Ensure the salsa verde is also dairy-free, and you’re good to go!
What Can I Serve with These Enchiladas?
These enchiladas are delicious on their own, but you can serve them with a side salad, some guacamole, or cauliflower rice for a complete meal!
