These tasty Low Carb Keto Chicken Zucchini Enchiladas are a fun twist on a classic! Instead of tortillas, we use zucchini to keep things healthy and light.
Just fill those zucchini boats with seasoned chicken, top them with cheese and your favorite sauce, then bake until bubbly. What’s not to love? I enjoy making a big batch for easy weeknight dinners!
Key Ingredients & Substitutions
Zucchinis: These serve as the base for the enchiladas. Use large zucchinis for easy scooping. If you can’t find them, eggplant or bell peppers can be a great substitute.
Chicken: Shredded rotisserie chicken is my favorite for convenience. However, shredded turkey or even tofu can work as excellent alternatives for a different protein source.
Cheddar and Mozzarella Cheese: These cheeses melt beautifully and add flavor. If you’re looking for a dairy-free option, try vegan cheese or nutritional yeast for a cheesy flavor without the dairy.
Cream Cheese and Sour Cream: These add creaminess to the filling. For a lighter option, you can use Greek yogurt instead of sour cream, and a vegan cream cheese can be used if you’re avoiding dairy.
How Do I Make Zucchini Boats Without Making Them Soggy?
Creating a good zucchini boat requires avoiding excess moisture. Here are some tips to ensure they stay firm and delicious:
- Slice the zucchinis in half and carefully scoop out the flesh, leaving a sturdy shell.
- After you scoop, you can sprinkle a little salt inside the zuchinni boats and let them sit for about 10 minutes. This helps draw out excess moisture.
- Bake them briefly (5-10 minutes) before filling to get rid of some moisture before adding the filling.
With these tips, you’ll have perfectly tender yet firm zucchini boats that make a yummy low carb base for your enchiladas!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 large zucchinis
- 2 cups cooked chicken, shredded (rotisserie or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup low-carb enchilada sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro or green onions, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 25 minutes to bake. Overall, you can have your tasty low carb keto chicken zucchini enchiladas ready in just under an hour. A quick and fulfilling meal option!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a baking dish with olive oil to prevent sticking.
2. Prepare the Zucchini:
Slice the zucchinis in half lengthwise. Using a spoon, carefully scoop out the center flesh to create lovely zucchini boats—leave about a 1/4-inch thick shell to hold the filling. Set that scooped zucchini flesh aside; you’ll use it later!
3. Sauté the Aromatics:
In a skillet over medium heat, heat the olive oil. Add the chopped onion, cook until translucent (about 3-4 minutes), then add the minced garlic and sauté for another minute until fragrant. Your kitchen will start to smell amazing!
4. Cook the Filling:
Finely chop the reserved zucchini flesh and toss it into the skillet. Sauté for 3-4 minutes until softened. Next, add the shredded chicken, chili powder, cumin, smoked paprika, cayenne (if you like a little heat), and season with salt and pepper. Stir everything together and cook for an additional 2 minutes to mix those yummy flavors. Then, remove from heat.
5. Mix the Creamy Base:
In a bowl, combine the softened cream cheese and sour cream. Mix until smooth, then fold this creamy goodness into your chicken filling until fully blended.
6. Fill Those Boats:
Grab your zucchini boats and place them in the prepared baking dish. Spoon the chicken mixture evenly into each zucchini boat—don’t be shy!
7. Add the Sauce and Cheese:
Pour the low-carb enchilada sauce evenly over your filled zucchinis, covering them nicely. Finally, sprinkle the shredded cheddar and mozzarella cheese generously on top.
8. Bake to Perfection:
Bake uncovered in your preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender but still holds its shape. Your patience will pay off!
9. Cool and Garnish:
Once baked, take them out of the oven and allow them to cool for a few minutes. Just before serving, garnish with fresh cilantro or chopped green onions for that lovely finishing touch.
Enjoy your delicious, low-carb, keto-friendly chicken zucchini enchiladas! They’re sure to be a hit with everyone!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you prefer, you can use eggplant or bell peppers as alternatives. Just make sure to slice them to create a boat-like shape, similar to how you would with zucchini.
How Can I Make This Recipe Dairy-Free?
For a dairy-free option, you can use plant-based cream cheese and sour cream. Vegan cheese can replace the cheddar and mozzarella. Make sure to choose brands that are low in carbs for a keto-friendly alternative!
Can I Prepare the Filling Ahead of Time?
Yes! You can make the filling in advance and store it in the refrigerator for up to 2 days. Just fill the zucchini boats and bake when you’re ready to eat. This makes for a quick and easy meal prep option!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven until warmed through, or microwave for a quicker option, making sure to cover them to retain moisture.
