Whoever said you can't savor your beloved Mexican dishes while keeping things low-carb hasn't tried our Keto Enchiladas. These beauties are a flavorful blend of cheesy, spicy, saucy deliciousness, serving up all the classic enchilada vibes without too many carbs
Whipped up with zucchini tortillas, wholesome chicken, a medley of veggies, and loads of cheese, our Keto Chicken Enchiladas recipe is set to add some serious pizzazz to your keto journey. One bite into this mouthwatering masterpiece and your taste buds will be breaking into their happy dance!

Jump to:
- Preparation and cooking overview
- Chef's note
- π₯ Ingredients for this keto enchiladas recipe
- Ingredient substitutions
- Additional ingredients
- Toppings
- Cooking tools required
- Tools substitute options
- How to make Keto Enchiladas: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- For enchilada filling
- Prepare zucchini sheets
- Making the enchilada
- What to serve with keto chicken enchiladas?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- π Recipe
Preparation and cooking overview
Our Low-Carb Enchiladas are perfect for the keto diet, and the best thing is that they can be prepared in just about 30 minutes! You can start by sautΓ©ing and stir-frying fresh veggies and chicken to make a savory filling. Then, you layer them neatly on zucchini sheets and pop them under the broiler, and voila! Eye-pleasing, nutrient-packed keto enchiladas are ready. With every bite, you will have a fiesta of flavors in your mouth!
Chef's note
Enchiladas have always been a beloved Mexican dish, but traditional recipes often use high-carb tortillas, which can be a challenge for those following a keto diet. We understand the struggle of craving those delicious flavors while staying on track with your health goals. That's why we've created this low-carb chicken enchilada recipe that brings all the taste and satisfaction while being low in carbs and packed with protein.
Make it for family gatherings, enjoy it as a protein snack, or take the leftovers as lunch at work. This versatile recipe is not going to disappoint you!

π₯ Ingredients for this keto enchiladas recipe
Ingredient substitutions
Additional ingredients
Toppings
Toppings are a great option to enhance the flavor profile. Here are some keto-friendly toppings you can use on top of your dish:
Cooking tools required
To make this Keto Enchiladas recipe, you'll need the following tools:
Tools substitute options
How to make Keto Enchiladas: step-by-step guide
Cooking methods
Preparation steps
- Make exact measurements of the ingredients used.
- Wash your zucchini properly.
- Grate the cheese.
- Deseed the chilly if you want a less spicy feel in the dish.
Cooking instructions
For enchilada filling
- Turn on your oven's broiler. Set it to high heat to warm up while you prepare the enchiladas.
- Put some oil in a medium-sized skillet. Heat it over medium heat on your stovetop. Now, saute onions for about 3 to 4 minutes until it gets soft.
- Add the chicken and chilis. Stir in green chilis and shredded chicken into the skillet with the onions. Now, the chicken mixture for the enchilada is ready.
- Remove the skillet from the heat and stir in half of your cheese.
Prepare zucchini sheets
- Cut the zucchini into long flat sheets using a mandoline or vegetable peeler. Make sure all sheets are uniform in thickness.
Making the enchilada
- Lay out 4 pieces of zucchini, slightly overlapping. Place ΒΌ cup of the chicken and cheese mixture at one end of the zucchini strips. Roll up the zucchini around the filling carefully.
- Place each enchilada you rolled up into a 10.5" cast-iron skillet.
- Pour keto enchilada sauce over the zucchini enchiladas in the skillet. Sprinkle the rest of the cheese on top.
- Put the skillet in the preheated oven. Let it broil for 5-7 minutes or until the cheese on top is bubbly and a bit browned.
- Carefully remove the skillet from the oven.
- Let the enchiladas cool a bit, then serve them with your favorite toppings.
Chef's pro tip
To prevent chicken enchiladas from getting soggy, lightly grill or sear the zucchini sheets. This helps reduce the zucchini's water content and prevents it from making the enchiladas soggy. Also, be careful not to over-sauce the enchiladas. Just the right amount is fine.
What to serve with keto chicken enchiladas?
There are several delicious options to complement the flavors and complete your meal. Here are some keto-friendly side dishes that pair well:
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
Whether you're rocking the keto lifestyle or simply seeking a healthier option, these chicken and zucchini enchiladas are about to set your taste buds ablaze.
Not only are these enchiladas perfect for everyday meals, but they also shine bright at family dinners and work lunches. Packed with just the right amount of spice, tender chicken, and ooey-gooey cheese, this dish is destined to become a beloved staple in your kitchen. Oh, and guess what? We're shaking things up by swapping traditional tortillas for glorious zucchiniβit's the new keto tortilla!
So why wait? Roll up those sleeves and dive into the cheesy goodness of these keto chicken enchiladas. We can't wait to hear how they turn out for you. And don't forget to spread the joy by sharing this recipe with your loved ones!
Frequently asked questions
π Recipe

Keto Enchiladas
Ingredients
- 1 lb cooked shredded chicken breast or shredded tofu for plant-based
- 1 medium white onion sliced
- 1 (4-oz) can green chilies
- 3 large zucchini cut into long strips
- 1 tablespoon avocado oil
- 8 oz shredded jack cheese dairy-free if plant-based
- 1 cup enchilada sauce we use Frontera
Optional Toppings: [see post for more ideas]
- sour cream dairy-free if desired
- guacamole
- pico de gallo
- jalapeno
- cilantro
Instructions
- Preheat oven broiler to high heat.
- Heat oil in a medium skillet over medium heat, saute the onion for about 3 to 4 minutes until soft. Stir in green chilis and shredded chicken, remove from heat and stir in half of the cheese.
- Cut the zucchini into long flat sheets using a mandoline or vegetable peeler. Layer 4 pieces slightly overlapping and place ΒΌ cup of filling at the end of the strips. Carefully roll up and place each enchilada into a 10.5" cast-iron skillet.
- Top the zucchini enchiladas with the enchilada sauce and the remaining cheese. Broil in oven for 5-7 minutes or until the cheese is bubbly. Serve with desired toppings.
Janet says
The flavor of this dish is good but I think largely comes from the enchilada sauce. The rolling of the zucchini impossible. I ended up layering the zucchini and turning it into a casserole. When doing so however, the presentation isn't great. More of an enchilada blob.
Alex Lester says
You are not the first person to have trouble getting the zucchini to roll. I hope it wasn't too frustrating and I'm glad you enjoyed the flavor.
Janice says
After reading your comment, this is what we did... One double layer of zucchini, then the meat, then another double level of zucchini, then the meat, then a final double layer of zucchini, topped by enchilada sauce and cheese. Cooked it one minute longer than the recipe called for (so 8 minutes). It was perfectly delicious (although I definitely had zucchini left over for another use). More like a zucchini pie. It was delicious.
Kim says
This was amazing! So delicious. Thank you.
S says
Wow- those look amazing and juicy!! Being allergic to chicken, I will use pulled pork. What enchilada sauce do you use?
(I'm so sorry- I have to point out that the plural of zucchini is zucchinis. Not zucchini's. Apostrophes denote possession , not plurals. It's a huge pet peeve of mine. I apologize if it comes off as pedantic.)
Alex Lester says
We typically use Frontera's red enchilada sauce