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Zucchini Chicken Enchiladas

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Looking to lower your carb intake or go gluten free without giving up your Mexican favorites?  Check out these Keto Zucchini Chicken Enchiladas!  The “shell” is made from thinly sliced Zucchini.

We used a Swiss Peeler like THIS ONE, but you could also use a Mandolin like THIS ONE.  You could slice it carefully with a knife but that would be difficult and time-consuming.

Keto Zucchini Chicken Enchiladas
Keto Zucchini Chicken Enchiladas

Zucchini Chicken Enchiladas

Author: Ryan Chapman
Servings : 6

Ingredients

Enchiladas

  • 2 lb boneless, skinless chicken breast
  • 1 Tbsp extra virgin olive oil
  • 1 onion diced
  • 1 Tbsp bottled minced garlic
  • 2 tsp Chili Powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1 1/2 cup red enchilada sauce divided, see notes
  • 1 can green chiles 6 oz
  • 4 zucchini medium

Toppings

  • 1 cup cheddar cheese shredded (or Mexican blend), optional
  • sour cream optional
  • green onion optional
  • cilantro fresh, optional

Instructions

  • Start by cooking and shredding the chicken. We used the instant pot on manual high for 12 minutes with a little water and then shredded the chicken using two forks. You could boil the chicken, bake the chicken, or even grill the chicken. You could also use a kitchen aid mixer to shred the chicken. It just needs to be cooked and shredded.
  • Add olive oil and chopped onion to a medium skillet and cook until onion is soft. Add minced garlic and cook for another minute.
  • Add shredded chicken, chili powder, cumin, oregano, 1 cup of red enchilada sauce, and 6 oz can of green chiles. Allow to simmer for a few minutes to combine flavors.
  • Cut 4 zucchinis in half lengthwise so you have the widest part of the inside open on each half. Use a mandolin or a swiss peeler to peel thin sections.
  • Lay out 4 sections of zucchini overlapping slightly. Fill with the chicken mixture. Carefully roll them up.
    Keto Zucchini Chicken Enchiladas
  • Place the rolled zucchini enchiladas on a parchment lined baking sheet
    Keto Zucchini Chicken Enchiladas
  • Cover the enchiladas in more red sauce and cheese (if desired). Bake at 350 deg for 20 minutes.
    Keto Zucchini Chicken Enchiladas
  • Top with sour cream, cilantro, and green onion.
    Keto Zucchini Chicken Enchiladas

Notes

We used Herdez brand red enchilada sauce. Be sure to watch the ingredients for sugar or other junk.
Tried this recipe?Let us know how it was!
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