Keto Zucchini Chicken Enchiladas Low Carb Recipe
zucchini chicken enchiladas

Keto Zucchini Chicken Enchiladas

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Love Mexican cuisine? You’ll love this keto-friendly version of chicken enchiladas.

In the original recipe, tortillas are used to wrap the filling. We use zucchini instead. It turns out tasty and super low carb compared to the original one.

One of the main ingredients in our recipe is chicken meat. It’s easy to cook and high in protein. You can also use beef instead of chicken.

For the fillings, you just can’t ignore cheese! We use both cheddar and mozzarella cheese for this recipe.

For the enchilada sauce, we suggest you make your own keto version of enchilada sauce if possible. Check our keto enchilada sauce recipe here!

Store-bought sauces usually have a few ingredients that aren’t keto-friendly, such as refined sugars, preservatives, and even artificial colors.

diet3

We also added garlic and chili peppers for extra flavors. After all, what kind of Mexican cuisine doesn’t have some spicy red pepper? In addition, it’s a great way to get your metabolism to work faster and burn excess calories.

Red pepper contains an ingredient called capsaicin that has antioxidant and anti-inflammatory abilities in the body. It also helps decrease pain and creates a thermogenic effect to burn fat (1)(2).

Garlic contains compounds that have antitumor, antimicrobial, and heart-healthy properties. It has also been shown to reduce blood sugar levels (3). 

This dish can be an excellent meal for lunch or dinner. You can also impress your friends with your culinary abilities and put it on a festive table.

Don’t forget to check our other keto recipes using zucchini. Bon Appetit!

keto zucchini chicken enchiladas

Let’s Do It!

In a frying pan over medium-high heat, add olive oil. Add onion, garlic, chili flakes, salt, pepper, and precooked shredded chicken in.

Mix well then add 2/3 cup of enchilada sauce. Let simmer for 10 minutes.

saute chicken with enchilada sauce

In the meantime, slice zucchini into thin slices using a vegetable peeler. This will be your corn tortilla substitute.

slice zucchini into slices

Place 4 zucchini slices on it with the edges overlapping on a cutting board. Add 2 tbsp of chicken mixture in and roll it up tightly.

roll zucchini with chicken

Grease the baking dish with a little bit of oil then place these zucchini rolls in. Repeat the process until all zucchini slices and chicken are used.

Top these rolls with the remaining sauce and shredded cheeses.

top with cheese and enchilada sauce

Bake for 20 minutes in a preheated 350F oven. Serve with full-fat yogurt or cream cheese and chopped parsley.

Credit: Recipe adapted from Tasteaholics. Don’t forget to check their Keto in Five Cookbook Bundle for easy and tasty keto recipes!

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low carb zucchini chicken enchiladas

zucchini chicken enchiladas
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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.
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb, Mexican
Keyword chicken enchiladas, keto enchiladas, low carb enchiladas, zucchini enchiladas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 264kcal
Author Tanya K.

Ingredients

  • 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)

Instructions

  • Heat a tablespoon of olive oil in a 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 in, 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 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Video

Nutrition/Macros

Nutrition Facts
Keto Zucchini Chicken Enchiladas
Amount Per Serving
Calories 264 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 70mg23%
Sodium 745mg31%
Potassium 434mg12%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 25g50%
Vitamin A 870IU17%
Vitamin C 20mg24%
Calcium 199mg20%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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