Keto chicken enchiladas are the perfect dinner when you’re craving Mexican but need a low carb option. This dish is made with zucchini “tortillas” rather than flour or corn. This keto enchilada recipe is also gluten free and packed full of delicious ingredients like enchilada sauce, shredded chicken, cheese and tangy sour cream.
I absolutely love making these lighter, keto chicken enchiladas for dinner! This recipe is adapted from the Delish website, and at first I was a bit skeptical of the concept. But now we make it over and over again in our home and the whole family loves the taste of zucchini “tortillas.” Even my husband goes for seconds!
After this incredible inspiration from Delish, I use zucchini to make all kinds of tasty, low carb food like my Sweet Potato Zucchini Casserole, Zucchini Casserole Recipe, Zucchini noodles with Tomato Sauce and Shrimp and these yummy Chicken Zucchini Boats!
How To Make Keto Chicken Enchiladas
Ingredients
- Extra virgin olive oil — Avocado oil also works.
- Onion — I generally use a white or yellow onion, either will do the trick!
- Garlic — Mince up 2 fresh cloves or use a jar of minced garlic to save time, if desired.
- Seasonings — Salt, black pepper, cumin and chili powder.
- Chicken — Pre-cooked and shredded chicken can typically be purchased in the deli section, you can also buy and shred a roasted rotisserie chicken! Another option? Poach chicken breasts or chicken thighs on the stove top in water or broth and shred by hand.
- Gluten free enchilada sauce — I use store bought enchilada sauce to keep things fast and easy, purchase mild or go with a spicier blend but be sure to double check the ingredients to make sure your sauce is gluten free (some brands are not).
- Zucchini — You’ll need 4 large zucchinis to make your “tortilla” wraps.
- Cheeses — A mix of shredded Monterey jack and sharp cheddar.
- Toppings — Fresh chopped cilantro and tangy sour cream!
Instructions
Make filling, slice zucchini:
- Begin by preheating your oven to 350°F (175°C).
- Drizzle olive oil into a large skillet on the stove top and turn heat to medium. Add onion and sauté until it begins to brown, this should take around 5 minutes.
- Add minced garlic, salt, pepper, cumin, chili powder, shredded chicken and pour 1 cup of your enchilada sauce to the skillet (reserve remaining enchilada sauce for topping). Mix until ingredients are well combined and remove from heat.
- Use a “Y” shaped veggie peeler or mandoline slicer to create thin, even slices of zucchini. Lay four slices on a plate, making sure that they overlap slightly.
Roll filling in zucchini:
- Add about 2 tablespoons of filling to the zucchini slices and roll it up!
Assemble enchiladas:
- Line your zucchini chicken rolls in a large baking dish or casserole dish.
- Top keto enchilada rolls with remaining enchilada sauce and sprinkle shredded cheeses. Cover the casserole with foil. Bake for approximately 15 minutes. Uncover the casserole, and bake it for more 5 mins.
Bake then serve:
- Place keto chicken enchiladas in the preheated oven and bake for about 20 minutes. Once the cheese has melted and the sauce is bubbling, they’re done.
- Add your sour cream topping and some chopped cilantro, then serve your chicken enchilada casserole and enjoy the delicious Mexican food flavors of this recipe!
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Recipe Tips
- This is a great keto chicken enchiladas recipe for chicken leftovers. If you’ve got some leftover cooked chicken in the fridge from dinner, shred it up and toss it in your enchilada filling!
- Don’t try and use a knife to make your zucchini slices, it’s nearly impossible to get them as thin and even as necessary without a Y-peeler or mandoline.
- If your zucchini slices are too thick, they’ll break when you try to roll up filling. Make sure they’re super thin and test a few pieces before you cut up all of your zucchini.
- If you’re dealing with slippery zucchini slices and excess moisture, keep some paper towels handy. They can be used to pat down the slices for easier handling.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container, store in the fridge for up to 4 days.
Freeze: Zucchini has a high-water content and can become mushy once thawed, so I don’t recommend freezing leftovers.
To Reheat: Reheat your keto chicken enchiladas in the microwave or pop them back into a 300°F oven until warmed through completely.
What To Serve With Keto Zucchini Enchiladas
- A hearty grain: Fluffy rice or quinoa go nicely with these enchiladas. Create a cilantro lime version by stirring in some fresh, zesty lime juice and chopped cilantro.
- Low-carb grain substitute: You can sub cauliflower rice or zucchini cauliflower rice for a more keto friendly option!
- Tortilla chips and dip: Grab a big bag of crunchy corn tortilla chips and dip them in creamy avocado sauce, guacamole, fresh peach salsa, black bean mango salsa or corn salad. All of these dips can also be used as additional toppings for your enchiladas.
- Less traditional ideas: Low-carb dinner rolls would be perfect for soaking up extra enchilada sauce, or add even more fiber to your plate with a simple salad.
Recipe Variations
Use another protein: Instead of chicken use shrimp, ground turkey, ground beef or juicy Instant Pot carnitas!
Make them vegetarian: Make a no meat version of these enchiladas! Leave the meat out all together and substitute black beans, pinto beans or tofu.
Enchiladas verdes: Use a delicious green enchilada sauce rather than red.
Add some heat! If you like spicy food, add a kick with some cayenne pepper or hot chili powder (rather than mild). You can also add jalapenos to your filling or a dab of your favorite hot sauce!
Use low carb tortillas: If you don’t want to make zucchini tortilla wraps, look for low carb tortillas at your local grocery store. These days, there are many carb-conscious options on the market, they’re usually located by the regular flour tortillas (keep in mind that these are not gluten-free).
Recommended Tools
- Baking Dish: This one is ideal because it allows for even cooking, keeps the enchiladas neatly arranged.
- Mandoline Slicer: It’s excellent for thinning zucchini slices because it provides consistent thickness, making them perfect to make this recipe.
- Large Skillet: To make shredded chicken filling. This one provides ample space for even cooking, ensuring that the chicken cooks uniformly without overcrowding the pan.
Frequently Asked Questions
You do not have to peel zucchini; its skin is very tender and tasty! You’ll barely even notice it’s there. Plus, it’s the most nutrient dense part of the plant.
Zucchini is very good for you! It contains a lot of potassium, antioxidants, vitamins and minerals. It’s also low calorie, low carb and high in fiber.
Yes! These enchiladas are gluten free, however, you should double check that you purchase a gluten-free enchilada sauce as some brands contain gluten as a thickening agent.
More Keto zucchini recipes to try:
- Spinach and Zucchini Lasagna: This recipe is vegetarian, low-carb, and gluten-free. It is made with delicious homemade tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.
- 5-Ingredient Chicken Zucchini Boats: These are super easy to make, and it’s a great way to use chicken leftovers.
- 4-Ingredient Chicken Zucchini Rolls: This recipe makes a super-easy, healthy, and delicious dinner for the entire family to enjoy!
Looking for more low carb Mexican recipes? Try these ones too: Carnitas and Taco Salad.
Keto Chicken Enchiladas
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large white onion chopped
- Salt and black pepper to taste
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3 cups shredded chicken
- 1⅓ cups red enchilada sauce divided
- 4 large zucchini sliced with a mandolin or peeler
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- Sour cream for drizzling
- Fresh cilantro leaves for garnishing
Instructions
- Preheat oven to 350ºF.
- In a large skillet over medium heat, add olive oil. Once hot, add diced onion.
- Sauté onion until golden and brown, about 5 minutes. Add the salt, pepper, garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
- Stir well until combined.
- Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.
- After that, use the remaining enchilada sauce to top the zucchini enchiladas. Then, add the shredded Monterey Jack and cheddar cheese. Cover the casserole with foil.
- Bake for approximately 15 minutes. Uncover the casserole, and bake it for more 5 mins.
- Garnish with sour cream and cilantro, and serve.
Tips
- This recipe was adapted from the site Delish.
- Do you have leftover cooked chicken? Shred and use for your filling!
- Don’t use a knife to slice zucchini. A Y-peeler or mandoline are necessary for thin, even slices.
- If zucchini slices are too thick, they’ll break when rolling.
- Slippery zucchini slices? Use a paper towel and soak up extra moisture for easier handling.
- To Store: Allow leftovers to cool and refrigerate in an airtight container up to 4 days.
- To Freeze: I do not recommend freezing leftovers.
- To Reheat: Warm enchiladas in the microwave or in the oven.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Keto Chicken Enchilada recipe, please share it with your friends and family. Do you want to taste more? Try these 10 Low-Carb Zucchini Dinner Recipes or 15 Super Easy Low-carb Dinner Recipes. They’re all packed with flavour and are so easy to make.
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Sues says
Pinned!! These look SO delicious!! Love that they’re low-carb, but even without that, I’d be all over them 🙂
Olivia says
Thanks, Sues 😉
Julia Mueller says
I can definitely see why you love these! I have yet to make lasagna/enchiladas with zucchini and I absolutely love the idea…it keeps the meal so fresh and light, and yet that filling is so satisfying! Such a perfect healthful meal!
Olivia says
Exactly, Ju. That’s why I love this recipe. It’s fresh, light and very flavourful. Thanks a lot for stopping by 😉
Shirley says
The picture has me drooling. Love the idea of substituting zucchini for a regular tortilla for carb control. Looking to make it for the family.
Olivia says
That’s great idea, right? It was really good! I hope you enjoy it 😉
Tasha says
The nutritional count is that for one enchilada or all 12?
Olivia says
For 1 enchilada!
Tracey says
I am assuming the shredded chicken in the ingredients is cooked? I could use a rotisserie chicken?
Olivia says
Yes absolutely 😉
Rachel says
I’m wondering the same could a rotisserie chicken be used? Also, any suggestions if your grocery store doesn’t carry enchilada sauce?
Lydia says
I make my own home made enchilada sauce. It is so easy and delicious. Here it is:
½ cup onion chopped
1/4 cup olive oil (I use less)
1 fresh garlic pod, chopped
1 t chili powder
1 t Gephardt Chili Quick
Salt to taste
3 T Flour
2 cups Water
2 pounds ground meat (lean)
½ cup onion chopped
Salt, pepper, and parsley to taste
4 cups cheddar cheese, shredded
1 dozen fresh corn tortillas
In a small saucepan, sauté onion and garlic in olive oil until clear and tender. Add chili powder, chili quick, salt and flower. Stir with a whisk until blended. Blend in 2 cups water (hot), until smooth and without lumps. Cook over medium heat until heated through and slightly thick.
Brown 2 pounds of lean hamburger meat. Sauté with chopped onion, salt, pepper, and parsley until meat is cooked completely.
Dip corn tortilla in sauce until soft. Place in 9 x 13 casserole dish. Add heaping spoonful of meat and cheese. Roll and place seam side down in the pan. Repeat with all 12 corn tortillas. Sprinkle remaining meat on top of rolled enchiladas. Pour remaining sauce over rolled enchiladas. Sprinkle remaining cheese on top. Cover with foil and bake in a 350 degree oven for 30 minutes.
P.S. Can be made with chicken as well! Use chicken broth for the water and a rotisserie chicken adds delicious flavor as well.
Olivia says
Thank you so much for sharing your recipe with us 😉
Mary Roberson says
Absolutely delicious You can cook the chicken the day before and it is much easier to work with while cold when you put it on the zucchini to roll
Olivia says
You’re absolutely right 😉
Laura Moran says
Making this for the first time but I
I’m having problems slicing the zucchini. I bought a mandolin but the slices are not coming out in tact.
Olivia says
Oh too bad. I usually use the mandolin that I recommend below the recipe box and it works really well. Have you tried with a peeler? It works well too 😉
Christina says
This tastes absolutely wonderful I made it once and I’m going to make it again tonight my husband likes it better than using tortillas
Olivia says
Awesome!
Carrie says
This was amazing! Thank you!
Olivia says
You’re very welcome 😉