Keto Dinner | Zucchini Enchiladas

This recipe for zucchini enchiladas is a perfect weeknight meal that the whole family will love! Made with “zucchini tortillas,” shredded chicken, enchilada sauce and shredded cheese. It’s low carb, gluten-free, paleo-friendly and keto-friendly!

Zucchini season is almost here! If you’re looking for some zucchini recipe ideas or ways to swap bread and pasta for zucchini, you’ve gotta try this zucchini enchiladas recipe! It’s a Mexican inspired dinner recipe that is packed with protein, flavor and nutrition! Honestly, you may not even miss the tortillas! Just sayin…

Start with 3 cups of shredded chicken. You can use chicken breast, chicken thighs or even ground chicken or ground turkey. What works well is using leftover rotisserie chicken. I also like to boil some chicken breasts with water and bay leaves for 30 minutes and then shred the chicken while it’s warm.

These Low Carb Chicken Zucchini Enchiladas have all of the flavor with none of the guilt! I’ve skipped the tortillas and instead used zucchini “tortillas”! Filled with creamy, cheesy goodness, this keto-friendly recipe is one your family will ask for time and again. Feel free to exercise your creativity and mix up the filling according to what you have on hand.

Zucchini Enchiladas

Prep Time: 15 mins

ook Time: 20 mins

Total Time: 35 mins

Servings: 6 servings

Calories: 318kcal

Ingredients:

• 1 1/2 cup enchilada sauce
• 2-3 zucchinis large
• 2 cups Mexican blend cheese shredded
• Cilantro, jalapenos, avocados for serving
• 1 teaspoon chili powder
• Salt and pepper to taste
• 3 cups shredded chicken
• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 2 teaspoon cumin

Instructions:

1. First, Preheat oven to 350°F.
2. Second, In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
3. Next, On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
4. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
5. Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
6. Bake in the preheated oven until cheese is melted, about 20 minutes.
7. Garnish with cilantro, jalapenos and avocados, and serve immediately.

Notes:

• Recipe: This recipe was adapted from Delish.
• Storage: Store any leftovers in an airtight container. They will last about 2-3 in the fridge, but the zucchini will start getting soft after the first day.
• Make Ahead Tips: You can slice the zucchini slices up to a day in advance. Store them in the fridge with layers of paper towels between them so they don't release too much moisture from being stacked on top of each other.
• Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
• Instead of shredded chicken, you can also use ground beef, ground turkey or even just prepared beans or tofu.
• If you don't have cumin or chili powder, you can add other Mexican spices included paprika, garlic powder, onion powder or oregano.
• Equipment: These are some suggested items that I use for the recipe.
• I use the vegetable Y-peeler to create thin wide strips of zucchini. It's an inexpensive tool that has lots of other uses in the kitchen, like peeling carrots or peeling beets, for example.
• I love using the Staub ceramic dish to make theses zucchini enchiladas. They gently retain heat and won't absorb moisture, which is ideal for baking zucchini that can often have excess moisture. Plus, they go from oven-to-table so beautifully!

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