Low-Carb Chicken Zucchini Enchiladas Recipe
Introduction
These Low-Carb Chicken Zucchini Enchiladas are a delicious, healthy twist on a classic favorite. Using thin zucchini slices instead of tortillas makes them perfect for anyone watching their carbs without sacrificing flavor. Enjoy a cheesy, savory meal that’s both comforting and guilt-free.
Ingredients
- 4 medium zucchinis
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup red enchilada sauce
- 1/2 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro for garnish
- Olive oil for greasing
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil and set aside.
- Step 2: Using a vegetable peeler or mandoline slicer, slice the zucchinis lengthwise into thin strips, resembling lasagna noodles.
- Step 3: Lay the zucchini slices on paper towels and sprinkle them with salt. Allow them to sit for 10 minutes to remove excess moisture, then pat dry.
- Step 4: In a mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, chili powder, salt, and black pepper. Mix well.
- Step 5: Pour half of the enchilada sauce into the prepared baking dish, spreading it evenly.
- Step 6: Place a spoonful of the chicken mixture on a zucchini slice, roll it up, and place it seam side down in the baking dish. Repeat with the remaining zucchini slices and chicken mixture.
- Step 7: Drizzle the remaining enchilada sauce over the zucchini rolls.
- Step 8: Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
- Step 9: Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Step 10: While the enchiladas are baking, mix the sour cream with a small amount of water to thin it out for drizzling.
- Step 11: Remove the enchiladas from the oven, drizzle with sour cream, and garnish with fresh cilantro if desired.
- Step 12: Serve hot and enjoy your low-carb feast!
Tips & Variations
- For extra flavor, sauté the diced onion and garlic before mixing with the chicken.
- Try swapping shredded chicken for cooked ground turkey or beef to vary the protein.
- Add a pinch of smoked paprika for a smoky twist.
- Use homemade enchilada sauce for a fresher taste when possible.
- Make sure to thoroughly pat dry the zucchini slices to prevent watery enchiladas.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Avoid microwaving to keep the zucchini from becoming too soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance, cover them tightly with foil, and refrigerate. Bake just before serving.
Are these suitable for a gluten-free diet?
Absolutely! Since the zucchini replaces traditional flour tortillas, this recipe is naturally gluten-free.
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Low-Carb Chicken Zucchini Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
These Low-Carb Chicken Zucchini Enchiladas offer a healthier twist on traditional enchiladas by replacing tortillas with thinly sliced zucchini. Packed with shredded chicken, seasoned with cumin and chili powder, and topped with melted cheddar and Monterey Jack cheeses, this dish is a flavorful, keto-friendly comfort food perfect for those watching their carb intake.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 small onion, diced
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Protein
- 2 cups cooked chicken breast, shredded
Dairy
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Spices & Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Other
- 1 cup red enchilada sauce
- Olive oil for greasing
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil and set it aside to prevent sticking.
- Slice the zucchinis: Using a vegetable peeler or mandoline slicer, slice the zucchinis lengthwise into thin strips that resemble lasagna noodles for easy rolling.
- Remove moisture from zucchini: Lay the zucchini slices on paper towels and sprinkle them lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with additional paper towels to avoid soggy enchiladas.
- Prepare the chicken filling: In a mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, chili powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
- Spread enchilada sauce: Pour half of the red enchilada sauce into the greased baking dish and spread it evenly across the bottom to create a flavorful base.
- Assemble the enchiladas: Place a spoonful of the chicken mixture onto each zucchini slice, then roll it up carefully. Arrange each roll seam side down in the baking dish to keep them intact.
- Add remaining sauce and cheese: Drizzle the remaining enchilada sauce over the rolled zucchini enchiladas, then sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly to achieve a delicious golden topping.
- Prepare sour cream drizzle: While baking, thin the sour cream by mixing it with a small amount of water until it reaches a drizzle-able consistency for topping.
- Finish and garnish: Remove the enchiladas from the oven, drizzle the thinned sour cream over the top, and garnish with fresh cilantro to add a pop of color and fresh flavor.
- Serve: Serve the enchiladas hot for a satisfying low-carb meal that’s perfect for dinner or meal prep.
Notes
- Salting and drying the zucchini slices is essential to prevent excess moisture from making the enchiladas watery.
- Use cooked chicken breast leftovers or rotisserie chicken to save time on preparation.
- You can substitute the red enchilada sauce with homemade sauce if preferred.
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the chicken mixture.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: low carb, chicken enchiladas, zucchini enchiladas, healthy Mexican recipe, keto enchiladas, gluten free enchiladas, baked enchiladas
