Keto Zucchini Chicken Enchiladas - BEST Low Carb Recipe

Keto Zucchini Chicken Enchiladas – Low Carb Recipe

Need an easy keto dinner & want a delicious keto chicken recipe? Look no further
than this quick keto zucchini chicken enchiladas recipe. These keto chicken enchiladas are
a friends and family favorite. Learn how to make keto chicken enchiladas for a
simple and delicious low carb dinner. It truly taste like the real thing – NO tortilla keto
chicken enchiladas – it is so tasty! If you are looking for low carb gluten free enchiladas than try
this low carb zucchini chicken enchiladas. I love that you can make a keto Mexican
food low carbs. Serve this as a keto meal on it’s own or keto cauliflower rice.
Switch out chicken for beef too. No matter how you serve everyone will be coming back
for more.

These keto zucchini chicken enchiladas are so delicious. It makes the
perfect low carb dinner for those hectic nights or any night of the week.
So grab your keto essential ingredients and cook up some tasty keto enchiladas.

Preheat oven to 350 degrees F.

Add minced garlic to a large skillet on medium heat. Gently stir and cook
for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper
and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices and
sauce to simmer while preparing next step.

Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You’ll need 48
slices total for this dish. Place 4 slices (overlapping half-way over the next) on
a flat surface.

Add 2 tablespoons shredded chicken to the center of the zucchini layers.
Sprinkle on shredded cheese and roll up both sides.

Place the enchilada seam down in a 9×13 casserole dish. Complete this
process until 12 enchiladas are formed and ingredients are used up.

Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining
shredded cheese on top and place in the over for 20 minutes.

Garnish with optional cilantro and serve warm. Enjoy

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Keto Zucchini Chicken Enchiladas

Ingredients

3 large skin-on zucchini, sliced thinly with a mandoline or vegetable peeler
3 cups shredded chicken
2 cups keto enchilada sauce (homemade)
2 cloves garlic, minced
2 teaspoons ground chili powder
1 teaspoon ground cumin
Salt and black pepper to taste
2 cups Mexican cheese blend
Fresh cilantro, optional garnish

Instructions

Preheat oven to 350 degrees F.
Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices and sauce to simmer while preparing next step.
Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You’ll need 48 slices total for this dish. Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides. Place the enchilada seam down in a 9×13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the over for 20 minutes.
Garnish with optional cilantro and serve warm.

Recipe Notes
Yields: 12 enchiladas
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes

Keto Zucchini Chicken Enchiladas – Low Carb Recipe

I hope you enjoyed this low carb keto recipe. There are so many great ways to enjoy this dish but most of all don’t forget your zero carb cocktails (only if you are old enough) 🙂 – Pair this dish with any of these drinks for a great dinner.

If you like this Low Carb Keto Zucchini Recipe check these out:

Keto Zucchini Crust Pizza