These cheesy keto chicken enchiladas are a low-carb twist on a classic favorite! Made with tender chicken and wrapped in delicious zucchini, they are cheesy and full of flavor.
I love how easy these are to make. Plus, they don’t make me feel guilty for having seconds! Perfect for a satisfying dinner or meal prep for the week. Yum!
Key Ingredients & Substitutions
Zucchini: This is the star of your enchiladas, functioning as a low-carb substitute for traditional tortillas. If zucchini isn’t available, you can use thin slices of eggplant or bell peppers. They will alter the flavor a bit but still work nicely!
Chicken: Shredded rotisserie chicken is my go-to for these enchiladas since it saves a lot of prep time. You can use leftover chicken or even turkey. For a vegetarian twist, consider swapping in black beans or lentils.
Cheese: Cheddar and Monterey Jack create a lovely blend of flavors. If you’re looking for a dairy-free option, try a vegan cheese that melts well. Nutritional yeast can add more cheesy flavor if you’re just cutting back on dairy.
Enchilada Sauce: Choose a low-carb sauce to keep with the keto theme. You can also make your own by blending canned tomatoes with spices. If you’re out of enchilada sauce, salsa can work in a pinch!
How Do You Ensure Perfectly Rolled Zucchini Enchiladas?
Rolling zucchini can be tricky since they’re more fragile than tortillas. Here are some tips for success:
- Slice zucchinis thinly using a mandoline or vegetable peeler—this makes them easier to roll.
- Don’t overload your zucchini with filling—keep it modest to make rolling easier without tearing.
- Warm the zucchini slices slightly in the microwave or briefly sauté them in a pan. This softens them, making them less likely to break.
With these tips, you’ll achieve perfectly rolled enchiladas every time! Enjoy!
Cheesy Keto Chicken Enchiladas with Zucchini
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or more cheddar if preferred)
- 1 cup enchilada sauce (low-carb/keto-friendly)
- 1/2 cup sour cream, plus extra for topping
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Time Needed:
This delightful dish will take about 15 minutes of prep time and another 15-20 minutes to bake. So, in roughly 35-40 minutes, you’ll have a deliciously cheesy keto-friendly meal ready to serve!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Begin by preheating your oven to 375°F (190°C). While that heats up, lightly grease a baking dish with some olive oil or cooking spray to prevent sticking.
2. Slice the Zucchini:
Grab your vegetable peeler or mandoline and slice the zucchinis lengthwise into thin ribbons. These will serve as your low-carb “tortillas.” Make sure the slices are even; this will help with rolling them later.
3. Cook the Flavors:
In a skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic to the skillet, sautéing until things are soft and fragrant—this should take about 3 minutes. Your kitchen will smell wonderful!
4. Add the Chicken and Spices:
Next, stir in the shredded chicken along with the chili powder, cumin, salt, and pepper. Let it cook for another 2-3 minutes to meld the flavors together nicely.
5. Mix in the Cheese and Sauce:
Take the skillet off the heat, and stir in half of the shredded cheese and 1/2 cup of enchilada sauce. Mix everything together until it’s evenly combined and cheesy!
6. Assemble the Enchiladas:
Lay one zucchini slice flat on a clean surface. Spoon some of the delicious chicken mixture onto one end of the zucchini slice, then roll it tightly around the filling. Place each rolled zucchini seam-side down in the greased baking dish.
7. Top It Off:
Pour the remaining enchilada sauce evenly over the zucchini enchiladas. Sprinkle the remaining shredded cheese on top of everything. Don’t be shy with the cheese—it’s what makes it so good!
8. Bake:
Now, pop the baking dish into your preheated oven and let it bake for about 15-20 minutes. You want the cheese to be melted and bubbling and the zucchini to be tender.
9. Finish and Serve:
Once baked, take it out of the oven and drizzle sour cream over the top. Garnish with fresh cilantro leaves for a pop of color and flavor.
10. Enjoy!
Serve warm and enjoy the cheesy goodness of your keto chicken enchiladas! With every bite, you’ll love how satisfying and flavorful they are while sticking to your low-carb goals.
This recipe beautifully combines a cheesy chicken filling with zucchini, creating a tasty alternative to traditional enchiladas. Enjoy your meal!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes! If zucchini isn’t your favorite, you can substitute with thinly sliced eggplant, bell peppers, or even cabbage leaves. Each will provide a different flavor and texture but still make for a delicious low-carb option!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in an oven preheated to 350°F (175°C) for best results, adding a splash of enchilada sauce to keep them moist.
Can I Prep These Enchiladas in Advance?
Absolutely! You can assemble the enchiladas a day ahead. Prepare them up to the baking step, cover, and refrigerate. When you’re ready to eat, just pop them into the oven. You may need to increase the baking time slightly if they’re cold from the fridge.
Is There a Sugar-Free Enchilada Sauce I Can Use?
Yes! Look for pre-made enchilada sauces labeled as low-carb or sugar-free at the store. Alternatively, you can easily make your own by blending canned tomatoes with chili powder, cumin, garlic powder, and salt for a quick homemade version!
