These Low Carb Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! Made with tender chicken and fresh zucchini, they’re healthy and full of flavor.
I love how easy they are to make and they’re great for a cozy dinner. Plus, no need to worry about carbs! You can serve them with some fresh salsa, and you’re all set for a fun meal! 🌮
Key Ingredients & Substitutions
Zucchini: The star of this dish! Zucchini strips serve as a low-carb alternative to tortillas. If zucchini isn’t available, you can use eggplant or even large bell peppers, but they will alter the flavor a bit.
Cooked Chicken: Shredded rotisserie chicken works great here. It saves time and adds flavor. If you want a different protein, consider using shredded beef or black beans for a vegetarian option.
Cheese: A mix of cheddar and mozzarella gives a lovely cheesy melt. You can substitute with dairy-free cheese if you’re avoiding dairy, or even use feta for a tangy twist!
Enchilada Sauce: Store-bought sauces are quick, but check for low-carb options. You can make your own by blending tomatoes, spices, and broth if you want more control over ingredients.
How Can I Ensure My Zucchini Enchiladas Don’t Get Watery?
A common issue with zucchini in dishes is excess moisture. To prevent this, make sure to salt the zucchini and let it sit for a bit. This draws out water, so you’ll have perfect enchiladas without sogginess.
- Slice your zucchini and salt it. Let it sit for 10 minutes, then pat dry with paper towels.
- Consider lightly baking the zucchini strips in the oven for a few minutes to evaporate some moisture before assembling your enchiladas.
What’s the Best Way to Assemble Zucchini Enchiladas?
Assembling these enchiladas is easy! Use a spoon to place the filling at the end of each zucchini strip. Make sure not to overfill them to avoid spilling. Roll them tightly, but gently, so they hold their shape while baking!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchini, sliced lengthwise into thin strips
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes of cooking time, totaling around 40 minutes from start to finish. Perfect for a quick weeknight dinner, and it’s easy to make ahead of time and reheat!
Step-by-Step Instructions:
1. Preheat and Prepare the Zucchini:
Begin by preheating your oven to 375°F (190°C). While the oven heats, take your zucchini, and slice it lengthwise into thin strips, about 1/8-inch thick. Lay these slices on paper towels and sprinkle them lightly with salt. This will help draw out some moisture. Let them sit for about 10 minutes before patting them dry with paper towels to keep your enchiladas from getting watery.
2. Mix the Filling:
In a mixing bowl, combine the shredded chicken, sour cream, cream cheese, half of the cheddar cheese, minced garlic, cumin, chili powder, paprika, along with a pinch of salt and pepper. Stir everything together until well mixed and creamy.
3. Assemble the Enchiladas:
Lightly grease a baking dish with olive or avocado oil. Take a zucchini strip, spoon about 1 to 2 tablespoons of the chicken mixture onto one end, and roll it up gently. Place the rolled zucchini seam-side down in the prepared baking dish and repeat this step with the rest of the zucchini strips.
4. Top and Bake:
Once all the zucchini rolls are in the dish, pour the low-carb enchilada sauce evenly over the top. Then, sprinkle the remaining cheddar cheese and all of the mozzarella cheese over everything for that cheesy goodness. Pop the baking dish in the oven and bake it uncovered for 20-25 minutes, until the cheese is melted, bubbling, and just starting to turn golden.
5. Finish and Serve:
After baking, take the dish out of the oven and sprinkle chopped green onions and fresh cilantro on top for a pop of color and freshness. Give it a few minutes to cool slightly before diving in. Enjoy your delicious low-carb keto chicken zucchini enchiladas!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If you can’t find zucchini, you can use eggplant or large bell peppers as substitutes. Just ensure they are cut thin enough to roll easily, keeping in mind that the flavor will change slightly.
How Can I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If you are reheating in the oven, cover with foil to prevent the cheese from burning.
Is It Possible to Make These Enchiladas Dairy-Free?
Yes! You can substitute dairy products with plant-based alternatives. Use dairy-free cheese, coconut cream, or cashew cream in place of sour cream and cream cheese. Just be sure to check labels for low-carb options!
Can I Freeze These Enchiladas?
Yes! Once assembled (before baking), you can freeze the enchiladas in a covered dish. Thaw them in the fridge overnight before baking. They may require a few extra minutes in the oven to warm through completely.
