These Easy Keto Chicken Zucchini Enchiladas are a tasty twist on a classic. Instead of tortillas, we use zucchini slices to keep it low-carb and light!
They’re filled with delicious chicken, cheese, and spices, making every bite super satisfying. I love how they can’t sit on the table for long—they disappear fast!
Plus, they are simple to make. I just layer the ingredients, bake, and enjoy. Perfect for a cozy dinner or meal prep! Yum!
Key Ingredients & Substitutions
Zucchini: This is a fantastic low-carb substitute for traditional tortillas. If you’re out of zucchini, you can use eggplant or thinly sliced bell peppers. Both options will add a different flavor but still keep it light!
Cooked Chicken: Shredded rotisserie chicken works wonders here for its convenience. If you prefer, you can also use leftover chicken or turkey. For a vegetarian version, try replacing it with beans or sautéed mushrooms!
Cheeses: I love a mix of cheddar and mozzarella for that gooey texture. If you’re looking to shake things up, swap cheddar for pepper jack for some heat, or use dairy-free cheese for lactose intolerance.
Salsa: Use your favorite brand, but make sure it’s low-carb! You can switch it with diced tomatoes if you’re out, or for a kick, try adding chopped green chiles.
How Do You Get Zucchini to Hold Up in Enchiladas?
Properly preparing the zucchini is key to creating sturdy enchiladas. Salting and patting the zucchini helps draw out moisture. This makes them less likely to become soggy during baking.
- Slice zucchinis thin and sprinkle with salt. Let them sit on a paper towel for 10 minutes.
- Pat them dry before assembling your enchiladas to avoid excess moisture.
- Sautéing them briefly just softens them enough for rolling without losing their structure.
The end result? Tasty enchiladas that hold their shape and full of flavor!
Easy Keto Chicken Zucchini Enchiladas Low Carb
Ingredients:
- 3 medium zucchinis
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup salsa (low-carb, no sugar added)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 25 minutes to bake, for a total of about 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to get it nice and warm for baking your enchiladas.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. A mandoline slicer or a sharp knife works best! Lightly sprinkle the slices with salt and lay them on a paper towel for about 10 minutes to help draw out extra moisture. After 10 minutes, pat them dry with another paper towel.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix everything together well until smoothly combined.
4. Sauté the Zucchini:
Heat olive oil in a skillet over medium heat. Lightly sauté the zucchini slices for 1-2 minutes on each side, just until they are a bit softened but still have some bite. Once done, remove them from heat.
5. Assemble the Enchiladas:
Spread a thin layer of salsa on the bottom of a baking dish to prevent sticking. Take a zucchini slice, spoon about 2 tablespoons of the chicken mixture onto one end, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat this process with the remaining zucchini slices and filling.
6. Add More Salsa and Cheese:
Once all the zucchini rolls are in the dish, pour the remaining salsa evenly over them. Sprinkle the top with the mozzarella and the other half of the cheddar cheese.
7. Bake:
Bake uncovered for about 20-25 minutes, until the cheese is melted and bubbly. Your kitchen will smell amazing!
8. Serve:
After removing it from the oven, let the dish cool for a few minutes. Garnish your enchiladas with fresh cilantro or parsley if you like, and enjoy your delicious low-carb meal!
Enjoy your low-carb, keto-friendly chicken zucchini enchiladas!
FAQ for Easy Keto Chicken Zucchini Enchiladas
Can I Use Different Vegetables Instead of Zucchini?
Yes! While zucchini is perfect for a low-carb version, you can also try eggplant or thinly sliced bell peppers. Just keep in mind that cooking times may vary slightly based on the vegetable you use.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, swap out the cream cheese and sour cream for dairy-free alternatives like coconut cream or cashew cream. Choose a dairy-free cheese option for the shredded cheeses as well!
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can prepare the enchiladas and assemble them the day before. Just keep them covered in the refrigerator. When ready to eat, simply bake them straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or microwave them until hot.
