These Keto Chicken Enchiladas are packed with juicy chicken and wrapped in fresh zucchini instead of tortillas. It’s a tasty, low-carb dinner that everyone will love!
You won’t believe how great zucchini can be as a wrap! I can’t help but sneak a second helping because they are just that good. Who knew healthy could taste this amazing? 😄
Key Ingredients & Substitutions
Zucchini: Zucchini serves as a fantastic low-carb alternative to tortillas. Make sure to slice them thin (about 1/8 inch) for easier rolling. If zucchini isn’t available, try using eggplant slices as another low-carb option.
Shredded Chicken: I like to use rotisserie chicken for its flavor and convenience. If you’re cooking from scratch, poach or bake chicken breasts and shred them. Leftover cooked chicken is also a great substitute!
Cheese: Cheddar and mozzarella offer a nice mix of flavors and textures. Feel free to mix in other cheeses like pepper jack for a spicier kick or cream cheese for added creaminess.
Enchilada Sauce: Store-bought low-carb enchilada sauce is perfect for simplicity but consider making your own for a fresh twist! A simple mix of tomato sauce with chili powder and spices can work well too.
How Do I Properly Prepare Zucchini for the Enchiladas?
Getting your zucchini ready is essential for a great texture in these enchiladas. Here’s how you can do it:
- Slice the zucchinis lengthwise into thin strips (1/8 inch thick) using a knife or mandoline.
- Sprinkle a little salt over the strips and leave them on paper towels for about 10-15 minutes. This helps draw out excess moisture, so your enchiladas don’t turn out soggy.
- After they’ve had time, pat the strips dry to remove any remaining moisture. This simple step helps keep your filling intact and the enchiladas from getting mushy!
With these pointers, you’ll create deliciously satisfying and low-carb zucchini enchiladas that everyone will love!
Keto Chicken Enchiladas with Zucchini – Low Carb Dinner
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis (about 8-10 inches long)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup enchilada sauce (low-carb or homemade)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or green onions for garnish
How Much Time Will You Need?
This hearty and delicious low-carb dinner will take about 15 minutes to prepare and around 25 minutes to bake, so you’re looking at a total of approximately 40 minutes to have this scrumptious meal ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This way, it’s nice and hot when you’re ready to bake the enchiladas!
2. Prepare the Zucchini:
Next, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Use a mandoline or sharp knife for this. Lightly sprinkle salt on the zucchini strips and place them on a paper towel to draw out excess moisture while you prepare the filling. This helps keep your enchiladas from getting soggy.
3. Make the Filling:
In a medium bowl, combine the shredded chicken, cream cheese, sour cream, half of the shredded cheddar cheese, mozzarella cheese, chili powder, cumin, garlic powder, and smoked paprika (if using). Add salt and pepper to taste. Mix everything together until it’s well combined and creamy.
4. Dry the Zucchini Strips:
Now, pat the zucchini strips with a paper towel to remove any excess moisture. Let’s make sure everything stays perfectly rolled and delicious!
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take about 2 tablespoons of the chicken filling and place it on one end of a zucchini strip. Roll it up tightly, and then place the rolled enchilada seam side down in the baking dish. Repeat this process with the remaining zucchini strips and chicken filling.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. Then, sprinkle the rest of the cheddar cheese on top for a cheesy finish!
7. Bake:
Drizzle olive oil over the enchiladas, then pop the dish in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the zucchini is tender.
8. Serve and Enjoy:
Once they’re done, remove the enchiladas from the oven and garnish with fresh cilantro or sliced green onions. Dig in and enjoy your delicious low-carb dinner!
These Keto Chicken Enchiladas with Zucchini are sure to be a hit! Happy cooking! 🌟
FAQ About Keto Chicken Enchiladas with Zucchini
Can I Use Different Vegetables Instead of Zucchini?
Yes! While zucchini works wonderfully as a low-carb wrap, you can experiment with other vegetables like eggplant or bell peppers. Just make sure to slice them thinly for easy rolling!
How Can I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
What Can I Use If I Don’t Have Enchilada Sauce?
If you’re out of enchilada sauce, you can make a quick substitute using tomato sauce mixed with chili powder, cumin, and a dash of garlic powder. This will give you a delicious sauce to use in your enchiladas!
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can prepare the enchiladas up to the baking step, cover them, and refrigerate them for up to 24 hours. When you’re ready, just pop them in the oven straight from the fridge, adding a few extra minutes to the baking time if needed.
