These Keto Chicken Zucchini Enchiladas are a fun twist on a classic dish! Instead of tortillas, we use thin slices of zucchini, making them low carb but still full of flavor.
It’s hard not to love these! Just roll up the tasty chicken filling in those zucchini slices, top with some cheese, and bake until bubbly. Perfect for a satisfying meal without the carbs! 😋
I enjoy them with a dollop of sour cream or some fresh salsa on top. It’s a great way to sneak in some veggies while still feeling like you’re treating yourself! Woohoo for healthy eating! 🎉
Key Ingredients & Substitutions
Zucchinis: They’re the star of this dish! I like to slice them thinly for easy rolling. If you can’t find fresh zucchinis, you could substitute with eggplant or even bell peppers for a different texture.
Shredded Chicken: You can use rotisserie chicken for quick prep. If you’re vegetarian, chickpeas or mushrooms would be a tasty alternative, giving you a satisfying filling while keeping it hearty!
Cream Cheese: This adds creaminess to the filling. If you’re dairy-free, try cashew cream or a dairy-free cream cheese alternative. They work beautifully in this recipe!
Cheddar Cheese: A classic choice! You can swap it with Monterey Jack or Mozzarella if you prefer a milder taste. Just make sure it melts well for that gooey texture.
How Do I Prevent Soggy Zucchini Enchiladas?
The trick to keeping your zucchini enchiladas from turning mushy is in the prep! Salting the zucchini beforehand helps to remove excess moisture. Just slice them, sprinkle salt, and let them sit for about 10 minutes. Pat them dry before rolling.
- Preheat your oven to 375°F (190°C).
- Layer your baking dish with enchilada sauce first; it helps flavors meld.
- Once baked, letting them cool for a few minutes helps them hold their shape better!
Keto Chicken Zucchini Enchiladas Low Carb Recipe
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup sugar-free enchilada sauce (red or green)
- 1/4 cup chopped green onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious low-carb recipe takes about 15 minutes to prepare and 30 minutes to cook. So, you’ll need around 45 minutes total to make these tasty Keto Chicken Zucchini Enchiladas!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be nice and hot when you’re ready to bake your enchiladas.
2. Prepare the Zucchini:
Lay the zucchini slices on a paper towel and sprinkle them with salt. Let them sit for about 10 minutes to draw out some of the extra moisture. After that, pat them dry with another paper towel.
3. Mix the Filling:
In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, sour cream, chopped green onions, cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until well blended.
4. Assemble the Enchiladas:
Take a baking dish and spread a thin layer of enchilada sauce on the bottom. Now, grab one zucchini slice and spoon about 2 tablespoons of the chicken mixture onto one end of the slice. Roll it up tightly and place it seam side down in the baking dish. Repeat this process until all the filling is used up.
5. Top with Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled zucchini slices and then sprinkle the shredded cheese on top. This will give it that delicious, gooey finish once it’s baked!
6. Bake:
Cover the dish with foil and bake in the preheated oven for 20 minutes. After that time, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve:
Once done, take the dish out of the oven and garnish with fresh chopped cilantro. Serve hot and enjoy your low-carb keto enchiladas!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes, you can! If you’re not a fan of zucchini, you can use sliced eggplant or bell peppers. Just make sure they are cut thinly so they can roll up easily!
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm in the oven until heated through. You might want to add a splash of enchilada sauce to keep them moist!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the filling and assemble the enchiladas in advance. Just cover and refrigerate them before baking. When you’re ready, bake them directly from the fridge, adding a few extra minutes to the cooking time.
What Can I Use as a Topping?
In addition to cilantro, you can top your enchiladas with avocado, sour cream, or sliced jalapeños for an extra kick. You could also add some fresh lime juice for a zesty finish!
