/ Without Label / Keto Zucchini Chicken Enchiladas

Jumat, 08 Mei 2020

Keto Zucchini Chicken Enchiladas


Low carb, gluten-free, paleo-friendly and keto-friendly version of chicken enchiladas. Great news for Mexican cuisine lover.

We use zucchini to wrap the filling although In the original recipe tortillas are the one to wrap the filling. Surprisingly, it turns out so tasty and super low carb compared to the original one.
#easy #keto #zucchini #chicken #enchiladas


Keto Zucchini Chicken Enchiladas


Add olive oil in to a frying pan, only after the frying pan have an over medium-high heat.

Add chili flakes, pepper, garlic, onion, salt, and precooked shredded chicken in.
Mix well then add 2/3 cup of enchilada sauce. Let it simmer for 10 minutes.

Keto Zucchini Chicken Enchiladas

In the meantime, for your corn tortilla substitute, slice zucchini into thin slices. To have a thin slices, use a vegetable peeler!

Keto Zucchini Chicken Enchiladas

Place 4 zucchini slices with the edges overlapping one to another. And add 3 or 4 tbsp of chicken mixture in, and roll it up.


Keto Zucchini Chicken Enchiladas


Grease the baking dish with a little bit of oil then place these zucchini rolls in. Repeat the process until all zucchini slices and chicken are used.

Top these rolls with the remaining sauce and shredded cheeses.

Keto Zucchini Chicken Enchiladas

Bake for 20 minutes in a preheated 350F oven. Serve with full-fat yogurt or cream cheese and chopped parsley.
This dish can be an excellent meal for lunch or dinner. You can also impress your friends with your culinary abilities and put it on a festive table.

Ingredients :


  • 1/2 onion chopped
  • 1/4 tsp chili flakes
  • 1/2 cup Mozzarella shredded
  • 1 cup enchilada sauce divided
  • 1/2 cup cheddar shredded
  • 1 garlic clove minced
  • 1 1/2 cup chicken meat cooked and shredded
  • 1 tbsp olive oil
  • 2 zucchini, and
  • salt and pepper to taste


Instructions :

A. Heat a tablespoon of olive oil in a frying pan.
B. Add onion and cook until lightly brown.
C. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce.
D. Mix well and simmer for 10 minutes.
E. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping.
F. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish.
G. Repeat with the remaining zucchini slices and chicken mixture.
H. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
I. Bake at 350 F for 20 minutes.
J. Serve with full-fat yogurt and chopped parsley as a topping (optional).



Credit: Recipe adapted from Tasteaholics.

Keto Zucchini Chicken Enchiladas
4/ 5
Oleh