Mouthwatering Low-Carb Chicken Zucchini Enchiladas: A Keto Diet Must-Try Recipe

Welcome to the World of Low-Carb Indulgence with Chicken Zucchini Enchiladas

Are you craving the comfort of enchiladas but following a keto diet? Look no further! Our Low-Carb Chicken Zucchini Enchiladas are a game-changer, offering all the traditional flavors without the carb-heavy tortillas. Perfect for a family dinner or a meal prep superstar, this dish is not only delicious but also aligns with your health goals. Let’s dive into how this recipe can become a staple in your keto-friendly kitchen.

Enchiladas are a beloved Mexican dish, typically filled with meat, cheese, and smothered in a chili sauce. However, the usual corn or flour tortillas are high in carbohydrates, which can be a concern for those on a ketogenic diet. By substituting tortillas with strips of zucchini, we’ve created a version that’s not only low in carbs but also adds an extra serving of vegetables to your meal. This twist on the classic is a nutritious way to satisfy those enchilada cravings without breaking your carb bank.

Low-Carb Chicken Zucchini Enchiladas

The Origin and Keto Benefits of Chicken Zucchini Enchiladas

Our journey to creating the perfect Low-Carb Chicken Zucchini Enchiladas began with a desire to enjoy traditional Mexican flavors while maintaining a ketogenic lifestyle. The key to this recipe’s success lies in its clever substitution and balance of macronutrients to fit a keto diet. Zucchini, with its high water content and low carbohydrate profile, makes an excellent stand-in for tortillas. When paired with high-protein chicken and a blend of full-fat cheeses, it creates a meal that’s both satisfying and keto-compliant.

Let’s highlight some of the star ingredients and their benefits:

  • Zucchini: This versatile vegetable is not only low in carbs but also high in vitamins A and C, potassium, and antioxidants.
  • Chicken: A lean source of protein that helps to keep you full and supports muscle maintenance on a keto diet.
  • Cheddar and Monterey Jack Cheese: Both cheeses are not only flavorful but also offer a good amount of healthy fats and calcium.
  • Enchilada Sauce: Choosing a low-carb, sugar-free enchilada sauce keeps the dish keto-friendly while adding a burst of flavor.

Each ingredient has been carefully selected to create a harmonious blend that caters to the nutritional needs of those on a ketogenic diet. This dish is not only a testament to the versatility of keto cooking but also to the delicious possibilities that come with a bit of creativity.

Slicing Zucchini for Enchiladas

Mastering the Method for Perfect Low-Carb Chicken Zucchini Enchiladas

Creating the perfect Low-Carb Chicken Zucchini Enchiladas requires a bit of finesse. Here are some tips to ensure your enchiladas turn out perfectly every time:

Prepping the Zucchini: The key to preventing a watery dish is to salt the zucchini strips and let them sit to draw out moisture. Be sure to pat them dry thoroughly before assembling the enchiladas.

Filling and Rolling: When adding the chicken mixture to the zucchini strips, aim for consistency in the amount to ensure even cooking. Roll the zucchini tightly to prevent the filling from spilling out during baking.

Cheese Distribution: Be generous and even with the cheese on top to create a beautifully melted and golden layer. This not only adds to the flavor but also helps to hold the enchiladas together.

Remember, a preheated oven is crucial for cooking the enchiladas evenly. Also, don’t skip the step of greasing your baking dish, as this will prevent sticking and make serving much easier. If you have a kitchen torch, you can use it to add a bit of char to the cheese for an extra touch of flavor and presentation.

Lastly, the sour cream drizzle should be just thin enough to pour but still rich and creamy. Adjust the consistency with water as needed for the perfect finishing touch.

Low-Carb Chicken Zucchini Enchiladas in Dish

Variations to Spice Up Your Low-Carb Chicken Zucchini Enchiladas

Spicy Shrimp Zucchini Enchiladas

For a seafood twist, replace the chicken with cooked shrimp and add a dash of cayenne pepper. The shrimp provides a different texture and pairs wonderfully with the heat from the cayenne, offering a piquant alternative for those who enjoy a little spice in their meals.

Vegetarian Zucchini Enchiladas

Switch out the chicken for a mixture of sautéed bell peppers, onions, and mushrooms for a vegetarian option. This variation is not only colorful but also packed with nutrients, making it a hearty and satisfying meat-free meal.

Beef and Green Chile Zucchini Enchiladas

Opt for ground beef cooked with green chiles for a hearty and flavorful variation. The beef ups the fat content for a keto boost, while the green chiles add a subtle heat and depth of flavor to the dish.

Substitutions for Your Chicken Zucchini Enchiladas

While our recipe is designed to be keto-friendly, you may need to make substitutions based on availability or personal preference. Here are some keto-friendly swaps:

Dairy-Free Cheese: If you’re avoiding dairy, there are many plant-based cheese alternatives that melt well and can be used in place of cheddar and Monterey Jack.

Ground Turkey: For a leaner protein option, ground turkey can replace shredded chicken. It’s still low in carbs and high in protein, making it a suitable alternative for this dish.

Green Enchilada Sauce: If you prefer a milder sauce or simply want to change things up, a low-carb green enchilada sauce can be used in place of the red sauce for a different flavor profile.

Frequently Asked Questions About Low-Carb Chicken Zucchini Enchiladas

Q: Can I make these enchiladas ahead of time?

A: Absolutely! Assemble the enchiladas and refrigerate them before baking. When you’re ready to eat, simply bake them according to the recipe instructions.

Q: How can I store leftovers?

A: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.

Q: Can I freeze these enchiladas?

A: Yes, you can freeze the unbaked enchiladas. Wrap the baking dish tightly with foil and freeze. Thaw in the refrigerator overnight before baking.

Q: Are these enchiladas spicy?

A: The spice level depends on the enchilada sauce you use. You can choose a mild sauce or spice it up with additional chili powder or diced jalapeños.

Q: Can I use a different type of cheese?

A: Yes, feel free to use any keto-friendly cheese that melts well, such as mozzarella or provolone.

With these tips and variations, you’re well on your way to enjoying a delicious, low-carb meal that doesn’t sacrifice flavor. Happy cooking!

Low-Carb Chicken Zucchini Enchiladas

This scrumptious Low-Carb Chicken Zucchini Enchiladas recipe is a perfect keto-friendly twist on a traditional Mexican dish. By substituting tortillas with thinly sliced zucchini, you'll enjoy all the flavors without the carbs. It's a satisfying and healthy dinner option that's packed with protein and nutrients, and sure to be a hit with the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 4 people
Calories 380 kcal


  • 9x13 inch baking dish
  • Vegetable peeler or mandoline slicer
  • Mixing bowl
  • Measuring cups and spoons
  • Paper towels
  • Oven


  • 4 medium zucchinis about 2 lbs or 0.9 kg
  • 2 cups cooked chicken breast, shredded approximately 1 lb or 450 g
  • 1 cup shredded cheddar cheese 4 oz or 113 g
  • 1 cup shredded Monterey Jack cheese 4 oz or 113 g
  • 1 cup red enchilada sauce 8 oz or 227 g
  • ½ cup sour cream 4 oz or 113 g
  • 1 small onion, diced about 1/2 cup or 4 oz or 113 g
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Fresh cilantro for garnish optional
  • Olive oil for greasing


  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil and set aside.
  • Using a vegetable peeler or mandoline slicer, slice the zucchinis lengthwise into thin strips, resembling lasagna noodles.
  • Lay the zucchini slices on paper towels and sprinkle them with salt. Allow them to sit for 10 minutes to remove excess moisture, then pat dry.
  • In a mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, chili powder, salt, and black pepper. Mix well.
  • Pour half of the enchilada sauce into the prepared baking dish, spreading it evenly.
  • Place a spoonful of the chicken mixture on a zucchini slice, roll it up, and place it seam side down in the baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Drizzle the remaining enchilada sauce over the zucchini rolls.
  • Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
  • Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
  • While the enchiladas are baking, mix the sour cream with a small amount of water to thin it out for drizzling.
  • Remove the enchiladas from the oven, drizzle with sour cream, and garnish with fresh cilantro if desired.
  • Serve hot and enjoy your low-carb feast!


Ensure the zucchini strips are dry to prevent a soggy dish.
For a spicier kick, add diced jalapeños or green chilies to the chicken mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To maintain the low-carb aspect, be sure to choose a low-carb, sugar-free enchilada sauce.


Calories: 380kcalCarbohydrates: 14gProtein: 32gFat: 22gFiber: 5gNet Carbs: 9g
Keyword Keto Dinner, Keto Enchiladas, Low Carb Mexican, Low-Carb Chicken Zucchini Enchiladas, Zucchini Enchiladas
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