Who said low carb and keto had to be boring? These Zucchini Enchiladas are the entrée you’ve been looking for! On cold days you can make a heartwarming casserole the whole family will love without sacrificing your waistline!
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Low Carb Zucchini Enchiladas
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You can also make individual enchilada boats to take to work or school by scooping out the inside of half a zucchini and filling it with the enchilada mixture. Wrap in foil, bake and reheat at a later time. Keep it easy, keep it low carb and you’ll keep your figure all through winter!
How To Cut Zucchini For Enchiladas?
There is definitely more than one way to ‘skin’ a zucchini! This particular recipe calls for thin slices cut lengthwise to roll up. To get thin-sliced zucchini noodles, it is easiest to use a mandoline or a vegetable peeler. But if you don’t have either don’t worry, a simple knife and some careful cutting can get you the same results.
For boats, scoop out the middle, and for lasagna, just lay the thin-sliced zucchini down like lasagna noodles. Easy peasy and super healthy!
How To Make Zucchini Enchiladas
This low carb keto dish is so easy to prepare! Once your noodles are cut, you just need to stuff, roll, and bake for the perfect meal.
- Prepare zucchini slices and set aside.
- Chop up remaining zucchini bits and saute in a pan with oil, onion, cumin, and garlic. Mix in meat (chicken, shredded beef, ground turkey or pork), ½ cup of the sauce and heat until cooked and a little bit thickened.
- Fill zucchini strips with the mixture and a little cheese. Roll up and place in the casserole dish, seam side down. Top with remaining sauce. Sprinkle on extra cheese.
- Bake until cooked and bubbly.
Serve with sour cream and garnish with cilantro, black olives, or jalapeños!
Can You Make These Ahead Of Time?
Yes, you can! Make zucchini chicken enchiladas ahead of time and keep them covered with plastic wrap in the refrigerator until you are ready to bake them.
Can You Freeze Zucchini Enchiladas?
Zucchini enchiladas freeze well but will be less firm when they are thawed and reheated. Simply re-season them and bake with a fresh layer of cheese on top and they will taste like new again!
More Delicious Low Carb Meals To Try!
- Zucchini Pizza Bites – so easy to make
- Low Carb (Keto) Zucchini Fries – deliciously different!
- Keto/Low Carb Chicken Zucchini Soup (Zoodle) – perfect for cool fall days
- Eggplant Lasagna – a low carb twist on a classic!
- Slow Cooker Healthy Spaghetti Sauce (Low Carb) – versatile and delicious!
Low Carb Zucchini Enchiladas
- 3 zucchini
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- ½ onion diced
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 15 oz enchilada sauce
- 1 cup sharp cheddar cheese
- 1 cup Monterey jack cheese
- Preheat oven to 350°F. Combine cheeses and set aside.
- Use a vegetable peeler to cut thin strips of zucchini. Set aside.
- Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
- Add to pan with onion, cumin and garlic and cook over low heat until tender.
- Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
- Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
- Place zucchini enchilada rolls in a 9 x 13" baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
- Top with sour cream and cilantro and serve.