These cheesy keto chicken zucchini enchiladas are a tasty twist on the classic! Instead of tortillas, we use zucchini slices, making them low-carb and fun to eat.
Honestly, they’re so cheesy and satisfying, you won’t even miss the carbs! I love making a big batch for dinner and enjoying the leftovers for lunch. Yum! 😋
Key Ingredients & Substitutions
Zucchini: This is the star of the show, replacing tortillas for a keto-friendly option. Look for medium zucchinis, as they’re just the right size. If you can’t find zucchini, yellow squash works well too.
Shredded Chicken: Cooked rotisserie chicken is my favorite. It’s pre-cooked and adds flavor without extra work. Feel free to use leftover chicken or even turkey if you’re looking for a change!
Enchilada Sauce: A low-carb version is best for keeping the dish keto-friendly. If making from scratch isn’t an option, check the store for sugar-free varieties. You can also use salsa for a different twist.
Cheese: I love mixing cheddar and Monterey Jack for extra creaminess. If you’re looking for dairy-free options, try vegan cheese shreds that melt well or nutritional yeast for a cheesy flavor.
What’s the Best Way to Prepare Zucchini for Enchiladas?
Preparing the zucchini properly is key to achieving a great texture. Here are simple steps to get it just right:
- Use a mandoline or a sharp knife to slice the zucchinis lengthwise into thin ribbons (about 1/8 inch thick). This ensures they roll up nicely.
- To help with moisture, lightly salting the zucchini slices can draw out some water. Let them sit for about 10 minutes, then pat dry with a paper towel. This step helps prevent a soggy filling!
- For easier rolling, you can briefly blanch the zucchini slices in hot water for about a minute. This makes them more pliable.
With these ingredients and techniques, your cheesy keto chicken zucchini enchiladas will be a hit! Enjoy your cooking time!
Cheesy Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (low-carb if possible)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil or avocado oil
For Garnish:
- Fresh cilantro
- Sour cream, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30 minutes to bake, giving you a total of about 45 minutes from start to finish. In no time, you’ll have a delicious, low-carb meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your enchiladas once they’re assembled.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin ribbons about 1/8 inch thick. These will serve as the “tortillas” for your enchiladas. Set them aside for later.
3. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they soften. Then, stir in the minced garlic and cook for another minute to release its aroma.
4. Combine Chicken and Spices:
Next, add the shredded chicken to the skillet. Sprinkle in the chili powder, cumin, salt, and pepper. Mix everything well and cook until the chicken is heated through. Remove from heat when done.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Take a zucchini slice and lay it flat. Spoon about 2 tablespoons of the chicken mixture near one end, add some shredded cheese, and roll it up tightly. Place the roll seam side down in the baking dish. Repeat this process with the remaining zucchini slices and filling.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the top of the rolled zucchini enchiladas. Then, sprinkle the rest of the shredded cheddar and Monterey Jack cheeses on top, giving your dish a delicious cheesy finish.
7. Bake:
Cover the baking dish with foil and bake it in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly browned.
8. Serve and Enjoy:
Remove the enchiladas from the oven and let them cool slightly. Drizzle with sour cream and garnish with fresh cilantro before serving. Enjoy your cheesy, keto-friendly meal!
Enjoy your delicious, cheesy, low-carb keto chicken zucchini enchiladas!
FAQ about Cheesy Keto Chicken Zucchini Enchiladas
Can I Use Different Types of Meat?
Absolutely! Feel free to substitute the shredded chicken with cooked ground beef, turkey, or even shredded pork. Just make sure it’s well-seasoned to keep the flavors intact.
What If I Don’t Have Enchilada Sauce?
No problem! You can use salsa or a homemade sauce made from canned tomatoes and spices. For a creamier option, try mixing cream cheese with spices for a delicious alternative.
How Do I Prevent the Zucchini from Being Watery?
To avoid overly watery enchiladas, lightly salt the zucchini slices and let them sit for about 10 minutes to draw out moisture. Then, pat them dry with a paper towel before using them.
Can I Make These Ahead of Time?
Yes! You can assemble the enchiladas a day in advance. Just cover them tightly and refrigerate. When ready to bake, add a few minutes to the baking time if cooking straight from the fridge.
