These Cheesy Keto Chicken Zucchini Enchiladas are a tasty twist on a classic dish. We’ve swapped out tortillas for fresh zucchini, keeping it low-carb and full of flavor!
With gooey cheese and yummy chicken, they make for a filling meal. I love how easy they are to put together, and they disappear fast at my dinner table! Perfect for when I’m craving something cheesy! 🧀
Key Ingredients & Substitutions
Zucchini: This veggie acts as your tortilla substitute, keeping it low-carb. If you want a different flavor, try eggplant or bell peppers for a unique twist!
Chicken: Rotisserie chicken is super convenient and tasty. If you’re looking for a vegetarian option, black beans or sautéed mushrooms work well.
Cheese: Cheddar and Monterey Jack melt beautifully. For a dairy-free version, choose vegan cheese or use nutritional yeast for a cheesy flavor without the dairy.
Enchilada Sauce: Store-bought low-carb sauces are great, but if you’re up for it, homemade is easy! Blend canned tomatoes, chili powder, and spices for a fresh taste.
Sour Cream: Greek yogurt is a great low-carb substitute for a creamy topping. It adds protein and tanginess to your dish.
How Can I Get My Zucchini Strips Perfectly Thin?
Slicing zucchini can be tricky, but here’s how to make it easier. Using a mandoline is best, but if you don’t have one, just use a sharp knife. Aim for 1/8-inch thick slices so they cook evenly.
- Sprinkle salt on the zucchini slices after cutting. Let them sit on paper towels for 5 minutes. This helps remove some moisture.
- After 5 minutes, pat them dry. Less moisture means your enchiladas won’t get soggy!
Following these tips will ensure your zucchini enchiladas turn out tasty and hold together well. Enjoy cooking! 🌟
Cheesy Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup enchilada sauce (low carb, or homemade keto-friendly)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (plus extra for drizzling)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 25 minutes to bake. So, in total, you’re looking at about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to get it nice and ready for baking those enchiladas.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8-inch thick. These will replace traditional tortillas. Lay the slices on paper towels and sprinkle with a little salt. Let them sit for about 5 minutes to pull out some moisture. After that, pat them dry. This will help keep the enchiladas from getting soggy!
3. Cook the Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which will take about 3-4 minutes. Then, add the minced garlic, cumin, and chili powder, cooking for another minute until everything smells delicious!
4. Add the Chicken:
Stir in the shredded chicken along with half of the enchilada sauce. Cook everything together for another 2-3 minutes until it’s nice and hot. Season with salt and pepper to your taste.
5. Assemble the Enchiladas:
Spread a layer of the remaining enchilada sauce at the bottom of a baking dish. Then, take a zucchini strip, place a spoonful of the chicken mixture on one end, and roll it up. Place the rolls seam side down in the dish. Repeat until all the filling is used up!
6. Top with Cheese:
Pour any leftover chicken mixture over the top of the rolled zucchini. Now sprinkle both types of cheese evenly over everything. Yum!
7. Bake:
Pop the baking dish in the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbling nicely.
8. Finishing Touches:
When they’re done baking, take them out and let them cool for about 5 minutes. Drizzle with sour cream and garnish with fresh cilantro leaves for a beautiful finish!
9. Serve:
Enjoy your delicious cheesy keto chicken zucchini enchiladas warm! This dish is packed with flavor and is sure to satisfy!
Frequently Asked Questions: Cheesy Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Yes! If you’re not a fan of zucchini, you can use thin strips of eggplant or bell peppers as the base for your enchiladas. Just make sure to adjust the cooking time if needed, as different veggies may require varying baking times.
How Can 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 oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also use the microwave for a quick option!
Can I Freeze These Enchiladas?
Absolutely! Assemble the enchiladas and freeze them before baking. Just wrap the dish tightly with foil or plastic wrap. When you’re ready to bake, there’s no need to thaw—just add an extra 10-15 minutes to the baking time. Keep in mind it may take a bit longer to cook from frozen.
What Can I Serve With This Dish?
These enchiladas pair wonderfully with a fresh salad, avocado slices, or a side of cauliflower rice for a complete meal. For added crunch, try some crushed pork rinds or a sprinkle of pumpkin seeds on top!
