Keto Zucchini Chicken Enchiladas
This keto-friendly version of Mexican chicken enchiladas using zucchini instead of tortillas will be a tasty low-carb dinner for you and your family.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 2 zucchini
- 1 1/2 cup chicken meat cooked and shredded
- 1/2 onion chopped
- 1 garlic clove minced
- 1/4 tsp chili flakes
- 1 cup enchilada sauce divided
- 1/2 cup Mozzarella shredded
- 1/2 cup cheddar shredded
- 1 tbsp olive oil
- salt and pepper to taste
Topping for serving (optional)
- full-fat yogurt for serving
- fresh parsley chopped (for serving)
Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.
Calories: 264kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 745mg | Potassium: 434mg | Fiber: 2g | Sugar: 7g | Vitamin A: 17.4% | Vitamin C: 24.2% | Calcium: 19.9% | Iron: 7.9%