Low Carb Chicken Zucchini Enchiladas

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This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and it’s loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavorful!

These chicken enchiladas are perfect for serving large groups or meal prepping ahead of time. Shredded chicken is tossed in a keto-friendly enchilada sauce and wrapped in thin slices of crisp zucchini for a low carb meal.


Grilled chicken is prepped and shredded in advance for easy assembly. However, ground beef, sliced steak, or shredded pork can also be swapped in. When mixed with a tomato-based enchilada sauce, the meat takes on a seasoned flavor of cumin, smoked paprika, and garlic.

I’m going to start this post saying that I LOVE this Low-carb Chicken Zucchini Enchilada recipe, just because I really DO. When I saw this recipe video on the Delish website, I was a little skeptical about cooking enchiladas with zucchini. However, I thought it’s such a different recipe that I decided to adapt this recipe from Delish. I’m glad to say that it turned out amazing and my whole family loved it! My husband even repeated the plate and I liked so much that I’m now thinking that future enchilada recipes will be made with “zucchini tortillas” 😉


I love this Low-carb Chicken Zucchini Enchilada because it’s lighter than the traditional recipe and also the filling is AMAZING.

Tools

  •  12” x 8” casserole dish
  •  Parchment paper
  •  Small mixing bowl
  •  Medium mixing bowl
  •  Vegetable peeler

Ingredients

  •  3/4 cup tomato sauce
  •  1 T ground cumin
  •  1 t smoked paprika
  •  1/4 t garlic powder
  •  1/2 t sea salt
  •  1 ½ lb chicken breast, cooked and shredded
  •  3 medium zucchini
  •  1/4 cup chopped cilantro

Instructions

  1.  Preheat oven to 350ºF and line the bottom of a casserole dish with parchment paper.
  2.  In a small bowl stir together tomato sauce, cumin, smoked paprika, garlic powder, and sea salt.
  3.  In a medium mixing bowl combine shredded chicken with 2/3 cup of tomato sauce mixture. Stir well to coat chicken.
  4.  Use a vegetable peeler to thinly slice zucchini lengthwise. Lay three slices of zucchini on a cutting board, slightly overlapping and side-by-side. Top with 1/3 cup of chicken mixture and roll tightly.
  5.  Place the roll, seam side down, in a casserole dish. Repeat with remaining chicken and zucchini.
  6.  Transfer rolls in casserole dish to the oven. Bake for 12-15 minutes.
  7.  Drizzle with remaining enchilada sauce and top with cilantro.

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