These Easy Keto Chicken Enchiladas are a tasty twist on a classic! With shredded chicken wrapped in fresh zucchini, they are low in carbs and full of flavor.
Honestly, using zucchini instead of tortillas is genius! It’s easy to make and super fun to eat. I love topping them with avocado for an extra treat. Yum!
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Use medium to large zucchinis; they hold up well when sliced. If zucchini is unavailable, you could try using thin slices of eggplant as a substitute.
Shredded Chicken: Rotisserie chicken is perfect here as it adds flavor and saves cooking time. If you’re vegetarian, consider using canned beans or sautéed mushrooms instead for protein.
Cheese: I love using a mix of cheddar and Monterey Jack for a nice, melty topping. You can swap in any cheese of your choosing, like mozzarella for a milder taste or even vegan cheese for a dairy-free option.
Enchilada Sauce: A homemade sauce can be tailored to your taste. If you prefer a spicy kick, add some chopped jalapeños or red pepper flakes. For a milder version, look for low-sugar store-bought sauces.
What’s the Best Way to Prepare Zucchini for Enchiladas?
Getting the right zucchini slices is important for the enchiladas to roll up easily. Here’s how:
- Choose firm zucchinis, as they’re easier to slice.
- Slice them lengthwise using a mandoline or a sharp knife; aim for thin strips about 1/8 inch thick.
- To soften the zucchini, you can sprinkle some salt on the slices and let them sit for 10 minutes, then rinse and pat dry. This also removes excess moisture.
This quick method ensures your zucchini is just right for wrapping around the delicious filling!
Easy Keto Chicken Enchiladas with Zucchini Low Carb
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, sliced lengthwise into thin strips
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup enchilada sauce (store-bought or homemade, low sugar)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Garnish:
- Fresh cilantro leaves, for garnish
- Sour cream or Greek yogurt, for topping
- Optional: sliced avocado for garnish
How Much Time Will You Need?
This delightful meal will take about 15 minutes of prep time and an additional 20-25 minutes to bake, making a total of around 40 minutes. It’s a quick and satisfying recipe that fits perfectly into a busy schedule!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking.
2. Cook the Onions and Garlic:
In a skillet over medium heat, pour in the olive oil. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Prepare the Chicken Filling:
Stir in the shredded chicken along with the cumin, chili powder, smoked paprika, salt, and pepper. Cook this mixture for 2-3 minutes until everything is well combined and hot. Remove from heat once done.
4. Assemble the Enchiladas:
Take the zucchini slices and lay them flat on a clean surface. Place a generous spoonful of the chicken mixture on one end of each zucchini strip and sprinkle it with a bit of shredded cheese. Carefully roll each strip up.
5. Arrange in the Baking Dish:
Place each rolled zucchini seam side down in the prepared baking dish, snugging them up against one another.
6. Add the Enchilada Sauce:
Evenly pour the enchilada sauce over the rolled zucchini enchiladas. Make sure every roll gets a good coating!
7. Top with Cheese:
Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly over the top of the dish.
8. Bake the Enchiladas:
Put the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. The smell will be amazing!
9. Let Cool and Garnish:
Once baked, take the dish out and let it cool slightly. Then, drizzle the enchiladas with sour cream or Greek yogurt and garnish with fresh cilantro leaves.
10. Serve and Enjoy:
If you like, serve with sliced avocado for an extra touch. Enjoy your delicious, healthy, and low-carb keto chicken enchiladas wrapped in zucchini ribbons!
FAQ: Easy Keto Chicken Enchiladas with Zucchini
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchini wraps work great, you can also use eggplant slices or thin bell pepper strips. Just make sure to slice them thin enough to roll easily!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Can I Freeze These Enchiladas?
Absolutely! Assemble the enchiladas and freeze them before baking. When ready to eat, bake straight from the freezer but add an extra 10-15 minutes to the cooking time. Just be sure to cover the dish with foil during the initial baking to prevent over-browning.
What Can I Use Instead of Shredded Chicken?
If you prefer a different protein or want to keep it vegetarian, try using black beans, lentils, or even sautéed mushrooms as a filling alternative!
