Keto Chicken Enchiladas

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. It’s also gluten free and packed full of delicious ingredients like enchilada sauce, shredded chicken, shredded cheese and tangy sour cream.

Course Main Course

Cuisine American, Mexican

Keyword gluten-free, keto enchilada, low-carb, Low-carb Enchilada, Zucchini Enchilada

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 154kcal

Author Olivia Ribas

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

US Customary - Metric

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.

Video

Notes

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