Keto Zucchini Enchiladas: A Low-Carb Mexican Recipe 🌯

Get ready for a delicious adventure with our Keto Zucchini Enchiladas! We’ve taken a classic Mexican dish and given it a low-carb twist, using thin zucchini slices instead of tortillas. Filled with flavorful chicken, bell peppers, and spices and topped with gooey mozzarella, these enchiladas will satisfy your cravings without breaking your keto diet. Join us in the kitchen, and let’s prepare something healthy and yummy!

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Preparation and cooking overview

This chicken zucchini enchiladas recipe is incredibly easy and quick to prepare. Just sauté onions, peppers, and garlic, then combine with shredded chicken and spices. Roll the mixture in zucchini strips, top with tomato sauce and cheese, and bake for 30 minutes. Dinner is served!

Chef’s note

Feel free to experiment with different fillings like ground beef, shredded pork, or sautéed mushrooms to make the recipe truly your own. Spice it up with a pinch of cayenne pepper or some diced jalapeños, or go mild by reducing the chili powder. Enjoy the process and savor every tasty bite of these low-carb zucchini enchiladas.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🌯 Ingredients for this zucchini enchiladas recipe

To make these zucchini enchiladas with chicken, you’ll need the following ingredients:

3 zucchini, thinly sliced
2 cups shredded cooked chicken
1 cup tomato purée
¼ cup water
1 cup shredded mozzarella cheese
½ cup diced bell peppers (any color)
¼ cup diced red onions
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried oregano
Sea salt, to taste
Freshly cracked black pepper, to taste
Fresh cilantro, for garnish

Zucchini, shredded cooked chicken, tomato purée, shredded mozzarella cheese, diced red onions and tomatoes, and spices gathered and arranged on the table.

Ingredient substitutions

If there’s something on the ingredients list you’d like to avoid or replace, don’t worry! Here are some keto-friendly substitutions:

Mozzarella: Swap mozzarella cheese with your favorite dairy-free cheese alternative, like almond-based or coconut-based cheese.
Chicken: Use different fillings such as ground beef, shredded pork, or sautéed mushrooms to suit your preferences.

Additional ingredients

Experiment and make the enchiladas just the way you like them! Here are a few ideas to use as optional ingredients:

Avocado: Add some sliced or diced avocado on top of your enchiladas for a creamy and nutritious touch.
Full-fat sour cream: Add a dollop of keto-friendly sour cream to your enchiladas for an extra tangy twist.
Jalapeños: If you like it spicy, slice some fresh jalapeños and sprinkle them for a fiery flavor boost.
Lime: Squeeze some fresh lime juice before serving to brighten up the dish with a citrusy zing.
Mexican blend cheese: For true Mexican food delight, add some Mexican blend cheese and enjoy a unique cheesy twist.

Cheesy keto zucchini enchiladas in a baking dish ready to be served.

Cooking tools required

To make this chicken zucchini enchiladas recipe, you’ll need the following tools:

Skillet
Baking dish
Cutting board
Knife
Spoon or spatula
Measuring spoons and cups

Tool substitutes list

Skillet: If you don’t have a skillet, a frying pan or saucepan can do the job just as well.
Baking dish: A casserole dish or an oven-safe glass dish works well if you don’t have a traditional baking dish.

Cheesy keto zucchini enchiladas served on a plate with a fork and a knife.

How to make Zucchini Enchiladas: step-by-step guide

Cooking methods

Sautéing
Baking

Preparation steps

Measure all the ingredients in precise quantities.
Cut the zucchini into thin, uniform strips.
Rinse the bell peppers and red onions and cut them into small bits. Next, finely chop the garlic cloves.
If you need to make shredded chicken, boil boneless, skinless chicken breasts or thighs for 15-20 minutes until they’re cooked and tender. After that, shred the chicken into bite-sized pieces with two forks or your hands.

Cooking instructions

Preheat the oven to 375°F (190°C).
Heat a skillet over medium heat and sauté the red onions until they smell nice, around 1-2 minutes.
Add the chopped bell peppers and garlic, and cook until they soften, roughly 2-3 minutes.
Add the shredded chicken and the spices like chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2-3 more minutes until everything is mixed well and warm.
Mix the tomato sauce and some water in a separate bowl to make it slightly thinner.
Lay out a few zucchini strips on a flat surface so they overlap a little. Put some shredded chicken on top, then roll them up to make enchiladas. Put these in the baking dish with the seam side down.
Keep doing this until you’ve used all the zucchini strips and chicken.
Pour the thinned tomato puree over the enchiladas so they’re partly covered.
Spread the shredded mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden and the zucchini is tender.
Sprinkle some fresh cilantro on top before serving.

Chef’s pro tip

Before beginning the assembly process, take a moment to season the zucchini strips with a pinch of salt. Let them sit on a paper towel or clean kitchen cloth for a few minutes. This subtle preparation trick can make a noticeable difference in the taste and texture of your enchiladas, transforming them into a more delightful meal.

What to serve with low-carb chicken zucchini enchiladas?

Savor the chicken and zucchini enchiladas on their own or combine them with various side dishes to create a fulfilling meal. Here are some examples:

Arugula Salad: Add a simple arugula salad with balsamic vinaigrette to your plate for some extra fiber and freshness.
Mexican Cauliflower Rice: For a classic enchiladas experience, pair a bowl of cauliflower rice as a low-carb alternative to white rice.
Mango Salsa: Mix mango salsa with avocado, fresh herbs, and lime juice. Its refreshing taste will offset the spiciness of the enchiladas.
Crack Slaw: Looking for a satisfying crunch? Try crack slaw as a zesty side.
Baked Broccoli with Parmesan: A cheesy broccoli bake can bring a comforting touch to your meal and add some nutritious greens.

Baked zucchini enchiladas in a glass dish ready to be served.

How to make it healthier?

Reduce sodium: Choose low-sodium or no-salt-added tomato puree. Additionally, adjust the amount of salt in the seasonings to suit your taste without sacrificing flavor.
Incorporate more veggies: Boost the nutritional profile by adding more veggies like spinach or kale to the chicken filling.
Use low-fat cheese: If you prefer a lower-fat option, use reduced-fat or part-skim mozzarella cheese. It will still give you that cheesy goodness while reducing saturated fat.

Time-saving tips

Use pre-shredded chicken: Want to save some precious time in the kitchen? Head to the grocery store and grab some pre-cooked and shredded chicken.
Prepare a double batch: These enchiladas are perfect for meal prep! Make a double batch and store the extras in the fridge for a quick and delicious keto-friendly lunch or dinner throughout the week.

Baked cheesy keto zucchini enchiladas in a glass container ready to be served.

What can I prepare ahead of time?

Pre-cook and shred chicken: Cook chicken breasts or thighs in advance and shred them. Store the shredded chicken in the fridge, and it will be ready to use when making the enchiladas.
Thin the tomato puree: Thin the tomato sauce with water ahead of time and refrigerate it.
Slice zucchini strips: Slice the zucchini into thin strips and store them in the fridge, covered, until you’re ready to roll the enchiladas.

Storage and reheating instructions

Storage tips

Refrigerator: If you have leftover zucchini enchiladas, put them in an airtight container and store them in the refrigerator. They’ll be good for 3-4 days.
Freezer: Assemble the enchiladas, then freeze them in a container or wrap them well in plastic wrap and aluminum foil. Don’t forget to write the date on the package so you can keep track. They’ll last for 2-3 months.

Reheating tips

Microwave: To quickly reheat enchiladas, place them on a microwave-safe plate, cover them, and heat on high for 2-3 minutes.
Oven: Preheat your oven to 350°F (175°C) for oven reheating. Put the enchiladas in an oven-safe dish and cover them with foil. Warm them up for 15-20 minutes, and they’ll be ready to enjoy!

Recipe wrap-up and conclusion

Our Keto Zucchini Enchiladas combine thin zucchini slices, shredded chicken, and tangy tomato sauce for a delicious low-carb meal. This simple twist on a classic dish offers all the flavor without the extra carbs.

Share this recipe with friends and family so they can enjoy this healthy option, too. With the ingredients and steps ready, you can make these tasty enchiladas. Happy cooking, and enjoy every bite of your homemade keto meal!

Cheesy zucchini enchiladas served on a plate with a fork and a spoon.

Looking for more keto enchilada recipes? Check these out:

Frequently asked questions

Certainly! Experiment with eggplant or thinly sliced bell peppers for a different texture and flavor.

Yes, freeze the assembled enchiladas in a suitable container for 2-3 months to ensure a quick meal later.

Add cayenne pepper or a few diced jalapeños for an extra kick. It will give the dish a subtle kick of heat without overwhelming the flavors.

Yes, you can use store-bought tomato sauce if you don’t have tomato puree on hand. Just make sure it’s sugar-free and has no added high-carb ingredients.

Sautéing the zucchini slices briefly before assembling the enchiladas helps remove excess moisture and prevents the dish from becoming too watery during baking.

📖 Recipe

Zucchini Enchiladas

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Savor the flavors of Mexico with Keto Zucchini Enchiladas, a low-carb twist on a classic dish, featuring chicken, bell peppers, and spices rolled in zucchini strips and topped with gooey mozzarella.

Course Main Course

Cuisine Mexican

Keyword chicken zucchini enchiladas, keto chicken enchiladas, low carb, zucchini enchiladas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 264kcal

Ingredients

3 zucchini thinly sliced
2 cups shredded cooked chicken
1 cup tomato purée
¼ cup water
1 cup shredded mozzarella cheese
½ cup diced bell peppers any color
¼ cup diced red onions
2 cloves garlic minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried oregano
Sea salt to taste
Freshly cracked black pepper to taste
Fresh cilantro for garnish

US Customary – Metric

Instructions

Preheat the oven to 375°F (190°C).
Heat a skillet over medium heat and sauté the red onions until they smell nice around 1-2 minutes.
Add the chopped bell peppers and garlic, and cook until they soften, roughly 2-3 minutes.
Add the shredded chicken and the spices like chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2-3 more minutes until everything is mixed well and warm.
Mix the tomato sauce and some water in a separate bowl to make it slightly thinner.
Lay out a few zucchini strips on a flat surface so they overlap a little. Put some shredded chicken on top, then roll them up to make enchiladas. Put these in the baking dish with the seam side down.
Keep doing this until you’ve used all the zucchini strips and chicken.
Pour the thinned tomato puree over the enchiladas so they’re partly covered.
Spread the shredded mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden and the zucchini is tender.
Sprinkle some fresh cilantro on top before serving.

Video

Nutrition

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