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.

Course Dinner

Cuisine Mexican

Keyword Keto Dinner, Keto Enchiladas, Low Carb Mexican, Low-Carb Chicken Zucchini Enchiladas, Zucchini Enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 380kcal

Equipment

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

Ingredients

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

Instructions

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!

Notes

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.

Nutrition