One thing that I missed when I tried out the keto diet was the tortillas. I know, I know, you can make low carb tortillas.
I’ve got tell you a secret. I can make a TON of different things. Cinnamon rolls? Got it. Homemade raviolis? Got it. Homemade Tortillas? Don’t got it.
I seriously struggled with homemade tortillas so anything involving tortillas was out of the question. Unless, of course, I bought the low carb tortillas (but even they were still 6 net carbs at least).
So I tried researching different ways to get the Mexican dish without the tortilla and found that you can do enchiladas wrapped in zucchini. Genius.
With that in mind I went to work to create my own keto chicken zucchini enchiladas and I have to say, they were delicious! When creating my recipe I was trying to give it enough flavor that the zucchini wasn’t overpowering all the other flavor, and it worked!
These keto chicken zucchini enchiladas are perfect as they are easy to make and very flavorful! They definitely don’t make you miss the tortillas.
Of course, if you want to make these with tortillas you can, they simply won’t be low carb (or as low carb if you buy low carb tortillas). Either way this dish is amazing!
You may be wondering just how hard these keto chicken zucchini enchiladas are to make, but I can tell you, with the right tools you can get these suckers made super quickly!
I have to admit, my slicer was an absolute life saver in getting the zucchini uniform and thin enough that you could wrap the filling.
Related Post: Chipotle Chicken Quesadilla | Keto Recipe
You can find the whole recipe down below! This recipe is full of flavor and you won’t feel guilty about eating it because it’s low carb!
Check it out!
Chicken Zucchini Enchiladas | Keto Recipe
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Chicken Zucchini Enchiladas | Keto Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 1 Cup Chopped Onion
- Salt to Taste
- Pepper to Taste
- 2 Tablespoon Minced Garlic
- 2 Teaspoon Red Chili Pepper
- 1 Tablespoon Red Chili Powder
- 3 Cups Shredded Chicken I used chicken from two rotisserie chickens
- 1 1/3 Cup Red Enchilada Sauce, divided
- 4 Large Zucchinis, sliced
- 3 1/2 Cup Mexican Shredded Mix cheese blend, divided
- Sour Cream, garnish
- Fresh Cilantro, garnish
Instructions
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Preheat the oven to 350F.
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In a large skillet over medium-high heat, pour the olive oil and add the chopped onion and salt.
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Cook until the onion is golden brown then add garlic, red chili pepper, red chili powder, shredded chicken, and one cup of the red enchilada sauce.
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Stir until the ingredients are well combined. Turn the heat to low.
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Using a slicer, slice the zucchini. The zucchini should be thin enough to wrap and should be fairly uniform. Once the zucchini are sliced, place four pieces on a cutting board, one piece slightly overlapping the other. To do this, put down one slice of zucchini, then place the second slice approximately half way down the first slice. Take the third slice and place it half way down the second slice and so on. When you have four pieces of zucchini ready, place approximately two tablespoons of chicken mixture on top of the zucchinis. Roll up the zucchini to encompass the chicken mixture and place in baking dish.
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Repeat for remaining chicken mixture and zucchini slices.
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Once completed, pour remaining enchilada sauce over the zucchini in the baking dish. Sprinkle 2 cups of shredded cheese over the enchiladas.
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Bake for approximately 20 minutes until cheese is melted.
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Garnish with sour cream, guacamole and cilantro.
Other Products That I Used and Loved With This Recipe:
Slicer: This is one of the tools that I use to make this recipe so easy! If you don’t have this tool, you can add some time to your prep work. This tool is so easy to use and perfect for not only this enchilada recipe but also for slicing tomatoes for sandwiches, slicing apples, and so on and so forth.
Large Skillet: This awesome nonstick skillet is perfect for just about every recipe that requires cooking on the stove top. It is nonstick so you don’t need butter or olive oil in it first (I don’t use either when I cook but put it in my recipes for those who don’t have nonstick pans). It is super easy to clean and lasts forever!
Knife: This knife can chop through anything. Including onions. It is perfect for every recipe. Trust me. I think I use it with everything…
This keto chicken zucchini enchilada recipe is perfect with some homemade guacamole, sour cream and cilantro on top. It is super easy to make and perfect for replacing the Mexican craving you and your family may be having on the keto diet.
Let me know what you all think in the comments below!
Happy Cooking!
