These Cheesy Keto Chicken Zucchini Enchiladas are a tasty twist on classic enchiladas! With tender zucchini wrapped around creamy chicken and topped with melted cheese, they are a delicious low-carb meal.
I love how simple these enchiladas are to make! You can whip them up fast, and they make a great dish for any weeknight or when friends come over. Who knew healthy could taste so good? 🌟
Key Ingredients & Substitutions
Zucchinis: Zucchinis are great as a low-carb substitute for tortillas. If you can’t find zucchinis, you could use yellow squash or even eggplant. Just ensure they’re sliced thin enough to roll without breaking!
Cooked Chicken: Shredded rotisserie chicken makes life easier and adds flavor. If you’re vegetarian, consider using beans like black beans or lentils for a protein boost, or sautĂ©ed mushrooms for a savory texture.
Enchilada Sauce: Look for a low-carb, sugar-free option. You can also make your own by blending tomatoes, spices, and broth. If you want something spicier, add chipotle peppers to your sauce!
Cheese: I love to use cheddar and Monterey Jack because they melt well and add richness. You can swap them for mozzarella for a lighter option, or even a dairy-free cheese if avoiding dairy.
Sour Cream: For a healthier twist, Greek yogurt is a fantastic substitute that’s high in protein. It delivers a similar creaminess without all the fat.
How Can You Perfectly Slice and Roll Zucchini for Enchiladas?
Slicing zucchini can be tricky, but with a little practice, you’ll get it just right. Here’s how to make those perfect thin strips:
- Start with firm, fresh zucchinis to avoid mushy slices. Wash them well before cutting.
- Use a sharp knife or a mandoline slicer set to 1/8 inch thickness. This keeps them manageable for rolling.
- Slice lengthwise. Aim for even strips to ensure consistent cooking.
- If a strip breaks while rolling, don’t worry! Just use toothpicks to hold it together or start with a new slice.
Remember, gently handling the zucchini helps prevent snapping. Happy cooking!
Cheesy Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup enchilada sauce (low-carb, sugar-free)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced green chilies (optional, for extra flavor)
- 1/4 cup sour cream (plus extra for serving)
- 1/2 cup chopped cilantro (for garnish)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Olive oil or avocado oil for cooking
How Much Time Will You Need?
This recipe takes about 30 minutes of total time. You’ll spend about 10 minutes preparing the ingredients and assembling the enchiladas, then another 20-25 minutes baking them. It’s a quick, satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough to cook your enchiladas evenly. Lightly grease a baking dish with cooking spray or a little oil to prevent sticking.
2. Prepare the Zucchini:
Wash the zucchinis and slice them lengthwise into thin strips—about 1/8 inch thick. A mandoline slicer works really well for this job, but a sharp knife will do too. Aim for uniform thickness so they cook evenly!
3. Make the Filling:
In a bowl, combine the shredded chicken with half of the enchilada sauce, cumin, garlic powder, chili powder, diced green chilies (if using), salt, and pepper. Mix well until the chicken is evenly coated with the spices and sauce.
4. Roll the Enchiladas:
Take a zucchini strip and lay it flat. Spoon some of the chicken mixture onto one end of the strip. Carefully roll the zucchini strip around the filling, tucking it in as you go to secure it tightly. Place the rolled enchilada seam side down in the greased baking dish. Repeat this process until all the zucchini strips are filled and placed in the dish.
5. Add the Sauce:
Pour the remaining enchilada sauce over the rolled enchiladas in the baking dish. This will add moisture and flavor!
6. Cheese It Up:
Sprinkle the cheddar and Monterey Jack cheese evenly over the top of the enchiladas. Cheese is where the magic happens, so be generous!
7. Bake:
Pop the baking dish in the preheated oven and bake for about 20-25 minutes. You want the cheese to melt and bubble and the zucchini to become tender.
8. Cool and Serve:
Once the enchiladas are done, carefully take them out of the oven and let them cool for a few minutes. This will make them easier to serve.
9. Garnish:
Drizzle some sour cream on top for extra creaminess and garnish with chopped cilantro for a fresh finish. Now they’re ready to enjoy!
Delight in your delicious, cheesy, low-carb keto zucchini enchiladas! They’re sure to impress your family and friends. Enjoy! 🎉
FAQs for Cheesy Keto Chicken Zucchini Enchiladas
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, make sure to fully thaw it first before shredding. The best way to thaw chicken is overnight in the refrigerator or by sealing it in a plastic bag and submerging it in cold water for a quick thaw.
What Can I Use Instead of Zucchini?
If you’re not a fan of zucchini, you can use thinly sliced eggplant or bell peppers. Both options provide a sturdy base for rolling and add their own unique flavors to the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. If they seem dry, add a splash of enchilada sauce before reheating.
Can I Make These Enchiladas Ahead of Time?
Yes, you can prepare the enchiladas up to the baking step and store them covered in the refrigerator for a day. When you’re ready to bake them, simply follow the last steps, adjusting the baking time if they are cold from the fridge.
