These Easy Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish! With soft zucchini wraps, juicy chicken, and melty cheese, they’re perfect for a low-carb treat.
Who knew zucchini could be such a superstar? 🌟 I love how simple they are to make, and they keep my carbs in check while still satisfying my craving for authentic flavors!
Cooking these enchiladas is a breeze! Just roll up the chicken in the zucchini, top with cheese, and bake. They make a great dinner option that everyone will enjoy!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Thinly sliced zucchini replaces tortillas, making it perfect for a low-carb diet. If you can’t find zucchini, yellow squash is a good alternative.
Shredded Chicken: I love using rotisserie chicken for its amazing flavor. If you’re vegetarian, consider using shredded mushrooms or jackfruit as a substitute for a plant-based option!
Enchilada Sauce: Make sure to choose a low-carb version or even make your own. If you have trouble finding it, salsa verde can work in a pinch and add a nice kick!
Cheese: Cheddar and Monterey Jack are my favorites for this recipe. Feel free to mix it up with any cheese you love; pepper jack adds great heat!
Sour Cream: For a dairy-free version, use cashew cream or coconut yogurt. Both add creaminess and a slight tang.
How Do I Ensure My Zucchini Rolls Stay Together?
Rolling zucchini can be tricky. The key is to sautĂ© them just enough so they’re flexible without becoming mushy. Here’s how to keep everything tight and together:
- Slice zucchini into even strips using a mandoline for uniformity.
- Sauté over medium heat for just 1-2 minutes. This softens them so they roll easily!
- Don’t overfill with the chicken mixture; sticking to about 2 tablespoons keeps them manageable!
- Place the seam side down in the baking dish to secure them.
With these tips, you’ll have perfectly rolled enchiladas that hold their shape while baking! Enjoy your cooking adventure!
Easy Keto Chicken Zucchini Enchiladas Low Carb
Ingredients:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked shredded chicken breast
- 1 cup enchilada sauce (sugar-free or low-carb)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or blend of Mexican cheeses)
- 1/2 cup sour cream (plus extra for drizzling)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil or cooking spray, for sautéing zucchini
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 25 minutes to bake, making a total of around 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.
2. Slicing and Sautéing the Zucchini:
Using a mandoline or a sharp knife, carefully slice your zucchinis lengthwise into thin strips about 1/8-inch thick. In a skillet, heat a small amount of olive oil and sauté the zucchini slices over medium heat for just 1-2 minutes on each side until they’re slightly softened and flexible. After sautéing, set them aside to cool.
3. Mixing the Chicken Filling:
In a medium bowl, combine your shredded chicken with chili powder, ground cumin, garlic powder, salt, and pepper. Also, mix in 1/4 cup of sour cream and half of the enchilada sauce. Stir everything together until well combined.
4. Rolling the Enchiladas:
Take one zucchini strip and lay it flat. Spoon about 2 tablespoons of the chicken mixture onto one end and carefully roll it up, enclosing the filling. Make sure the seam is facing down as you place it in the baking dish. Repeat this process until all zucchini and filling are used.
5. Adding Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. After that, sprinkle the shredded cheddar and Monterey Jack cheese generously over the top.
6. Baking:
Now it’s time to bake! Place the baking dish in the preheated oven and let it bake uncovered for 20-25 minutes. You’ll know it’s done when the cheese is melted and bubbly. It will smell amazing!
7. Final Touches:
Once out of the oven, allow your enchiladas to cool for a few minutes. Drizzle with extra sour cream and sprinkle fresh cilantro on top before serving. Enjoy your delicious, cheesy keto creation!
These flavorful zucchini enchiladas are not just low-carb but also packed with protein and are very satisfying. Enjoy!
FAQ about Easy Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
While zucchini is perfect for this recipe, you can also try using yellow squash or eggplant for a similar texture. Just be sure to slice them thin enough for easy rolling!
How Can I Make These Enchiladas Spicy?
If you want to add some heat, consider using a spicy enchilada sauce or mixing in diced jalapeños with the chicken filling. Additionally, topping with sliced chili peppers before serving will crank up the spice level!
Can I Make These Ahead of Time?
Absolutely! You can prepare the enchiladas and assemble them in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best results, add a splash of water to the container before microwaving to keep them moist.
