These Cheesy Keto Chicken Zucchini Enchiladas are a tasty twist on a classic favorite! Made with zucchini instead of tortillas, they are packed with flavor and goodness.
Honestly, who knew healthy could taste this good? I love how the cheesy filling melts perfectly, making every bite feel like a treat. Serve them with a sprinkle of fresh herbs for a pop of color!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Use medium zucchinis for the best results. If you’re short on zucchini, yellow squash can be a great alternative, adding a similar texture and flavor.
Cooked Chicken: Shredded rotisserie chicken works wonders here. If you’re looking for a vegetarian option, try using black beans or cooked lentils instead for a hearty filling.
Cheese: I love mixing cheddar and mozzarella for that perfect stretchiness and flavor. If you’re lactose intolerant, consider using vegan cheese which melts well or nutritional yeast for an extra kick.
Enchilada Sauce: You can easily swap store-bought sauce for homemade salsa. Just make sure it’s low-carb. A spicy arrabbiata sauce can also add a nice kick!
How Do I Slice Zucchini for Enchiladas?
Slicing zucchini into thin strips is crucial to ensure they roll easily and cook well. Here’s how to do it perfectly:
- Use a mandoline for even, thin slices, or a sharp knife if you don’t have one.
- Slice lengthwise to create long strips, about 1/8 inch thick. This will help them maintain their shape during cooking.
- Sprinkling salt on the strips helps remove excess moisture, ensuring a better texture. Just let them sit for about 10 minutes, then pat dry.
How to Make Cheesy Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, sliced lengthwise into thin strips
- 2 cups cooked shredded chicken breast
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1/4 cup sour cream (plus more for topping)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Olive oil or cooking spray
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 25 minutes of baking, making the total time around 40 minutes from start to finish. You’ll enjoy the wonderful aroma wafting through your kitchen as they bake!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Begin by preheating your oven to 375°F (190°C). While the oven is heating, take a baking dish and lightly grease it with olive oil or cooking spray to prevent sticking.
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, carefully slice your zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay the strips on paper towels and sprinkle a little salt over them. This helps to draw out moisture, making for a better texture. Let them sit for about 10 minutes, then pat them dry with another paper towel.
3. Make the Chicken Filling:
In a medium-sized bowl, combine the cooked shredded chicken, diced onions, diced bell peppers (if you’re using them), cumin, chili powder, garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese. Give everything a good mix until all ingredients are well-combined.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of your greased baking dish. Then, take one zucchini strip and place about 2 tablespoons of the chicken mixture at one end. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining zucchini strips and filling until everything is arranged in the dish.
5. Top with Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. Finally, sprinkle the mozzarella cheese and the leftover cheddar cheese on top, making sure it’s all covered nicely.
6. Bake to Perfection:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. The smell will be heavenly!
7. Add Finishing Touches:
Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Drizzle some sour cream over the top and garnish with fresh cilantro leaves to add a burst of flavor and color.
8. Serve and Enjoy:
Your Cheesy Keto Chicken Zucchini Enchiladas are ready to serve! Enjoy them warm and savor every delicious bite. Perfect for a weeknight dinner or as a meal prep option.
FAQs for Cheesy Keto Chicken Zucchini Enchiladas
Can I Use Different Proteins Besides Chicken?
Absolutely! You can substitute the chicken with shredded beef, ground turkey, or even a plant-based protein like black beans or lentils for a vegetarian option. Just be sure to adjust the seasonings accordingly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen! Just make sure they’re in a freezer-safe container, and they’ll last up to 2 months. Reheat in the oven or microwave when ready to enjoy again!
What’s a Good Substitute for Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can use low-carb salsa or marinara sauce as a substitute. Just check that the sauce is low in sugar to keep the dish keto-friendly!
Can I Make These in Advance?
You can prep the enchiladas ahead of time by assembling them and storing them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge!
