These Cheesy Keto Chicken Enchiladas are a tasty twist on a classic dish! Stuffed with juicy chicken and made with zucchini instead of tortillas, they are low-carb and super cheesy.
Trust me, the gooey cheese on top makes these enchiladas hard to resist. I like to top mine with some sour cream for an extra creamy touch. Yum! 😋
Key Ingredients & Substitutions
Zucchini: This is the star ingredient, replacing traditional tortillas. You can also use yellow squash if you want a bit of variety, as they cook similarly!
Shredded Chicken: I recommend rotisserie chicken for convenience, but any cooked chicken works great. You can also use ground turkey or beef if you prefer.
Cheddar and Monterey Jack Cheese: These cheeses melt wonderfully. For a twist, try pepper jack for an extra kick, or use dairy-free cheese if you’re avoiding dairy.
Enchilada Sauce: Always check for sugar-free versions to keep it keto. You can make your own by mixing tomato sauce with spices if store-bought is unavailable.
How Do I Properly Roll the Zucchini for Enchiladas?
Getting the zucchini rolls right is key to making these enchiladas hold together. Thin slices make for easy rolling, so keep your strips about 1/8 inch thick. Here’s how to do it:
- Lay a zucchini strip flat on a clean surface.
- Spoon the chicken mixture at one end, leaving space at the edges.
- Sprinkle with cheese, then carefully roll it up toward the other end.
- Place the roll in the baking dish seam-side down to keep it secure.
Use a light touch to avoid tearing the zucchini, but don’t stress—any imperfections will taste just as delicious! Enjoy your cooking!
Cheesy Keto Chicken Enchiladas with Zucchini
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (optional)
- 1 cup sugar-free enchilada sauce
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/4 cup fresh cilantro leaves, chopped (plus extra for garnish)
- 1/2 cup sour cream (for topping)
- 1 tbsp olive oil or avocado oil
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and 25 minutes for cooking, making a total of 40 minutes. It’s perfect for a weeknight dinner that’s quick and satisfying without compromising on flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to preheat at 375°F (190°C), so it’s ready when your enchiladas are assembled. This helps them cook evenly and get that nice bubbly cheese on top.
2. Get the Zucchini Ready:
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8 inch thick. This will be your “tortillas.” Keep them aside while you prepare the filling.
3. Cook the Filling:
In a skillet over medium heat, add the olive oil. Once it’s hot, toss in the diced onions, bell peppers (if you’re using them), and minced garlic. Sauté until everything is soft, about 4 minutes. This will give the filling a great flavor!
4. Add the Chicken & Spices:
Next, stir in the shredded chicken along with the chili powder, cumin, paprika, salt, and pepper. Mix everything together and let it cook for another 2-3 minutes so all the flavors can combine. Remove from heat and stir in the chopped cilantro for a fresh touch!
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a zucchini strip, lay it flat, and spoon a few tablespoons of the chicken mixture at one end. Sprinkle a bit of cheddar and Monterey Jack cheese on top.
6. Roll Them Up!
Carefully roll the zucchini strip around the filling, tucking it in as you go. Place the rolled-up enchilada seam-side down in the baking dish. Repeat this process with the rest of your zucchini strips and filling.
7. Sauce It Up:
Pour any remaining enchilada sauce over the zucchini rolls. Then, generously sprinkle the remaining cheddar and Monterey Jack cheese on top. This will create that ooey-gooey goodness!
8. Bake to Perfection:
Place the baking dish in your preheated oven and bake for 20-25 minutes. You’re looking for that delicious cheese to be melted, bubbly, and just slightly golden. It smells amazing!
9. Serve with Style:
Once baked, take the dish out of the oven and let it cool for a few minutes. Drizzle some sour cream over the top and add extra cilantro for a touch of color and freshness. Your Cheesy Keto Chicken Enchiladas are ready to be enjoyed!
Dig in and savor these delicious low-carb enchiladas packed with flavor and cheesy goodness. Enjoy your meal!
FAQ for Cheesy Keto Chicken Enchiladas with Zucchini
Can I Use Different Vegetables Instead of Zucchini?
Yes, you can! While zucchini is a great low-carb alternative, you could also use eggplant or yellow squash. Just ensure they are sliced thin for easy rolling!
What if I Don’t Have Cooked Chicken on Hand?
No problem! You can quickly poach some chicken breasts or use rotisserie chicken for convenience. Alternatively, shredded turkey works well as a substitute.
How Can I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or pop them in the microwave for a quick meal!
Can I Freeze These Enchiladas?
Absolutely! After assembling but before baking, you can freeze the enchiladas. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking as directed!
