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Keto Enchiladas 🥘

Published: · Updated: by · 6 Comments

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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!

Keto Enchiladas in a cast iron skillet
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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 sautéing 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!

Keto Enchiladas in a cast iron skillet
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥘 Ingredients for this keto enchiladas recipe

  • 1 lb cooked shredded chicken breast
  • 1 medium white onion sliced
  • 1 can of 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

Ingredient substitutions

  • Cooked shredded chicken breast: If you are a rotisserie chicken fan, you can also use that seasoned rotisserie chicken. Also, you can use any protein of your choice, like ground beef, turkey, and even chicken thighs, but you'll have to shred it later. For vegans, shredded tofu or tempeh will work for this recipe.
  • White onion: Red onions can be an alternative to white onions.
  • Green chilies: If you do not like green chilies, you could substitute them with jalapeños or bell peppers. Jalapeños have more heat, while bell peppers have a milder flavor. You can also use chili powder for a milder flavor.
  • Zucchini: Eggplant can be a great alternative to zucchini.
  • Avocado oil: You can substitute it with olive oil.
  • Jack cheese: If you don't have it, you can use cheddar cheese, Colby, Monterey jack, mozzarella, gouda, or pepper jack. Use any plant-based cheese or nutritional yeast if you're looking for a dairy-free or vegan option.
  • Enchilada sauce: You can substitute homemade enchilada sauce or canned enchilada sauce. Also, you can use other sauces like salsa verde, alfredo sauce, pesto, buffalo sauce, and ranch dressing. Make sure all these alternatives are sugar-free and keto-friendly sauces. [These sauces may give a different flavor to the dish]

Additional ingredients

  • Mushrooms: You can add mushrooms for a meaty texture and earthy flavor.
  • Spinach: Sauteed spinach can be a great addition to your enchilada filling.
  • Olives: These add a briny flavor that can complement the other ingredients well.

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:

  • Avocado or guacamole
  • Sour cream or Greek yogurt
  • Scallions or green onions
  • Fresh cilantro or parsley
  • Lime wedges
  • Jalapeños or serrano peppers
  • Cayenne powder
  • Taco seasoning
  • Extra cheese

Cooking tools required

To make this Keto Enchiladas recipe, you'll need the following tools:

  • Medium Skillet
  • Mandoline
  • 10.5" Cast-Iron Skillet
  • Spatula
  • Cheese Grater

Tools substitute options

  • Medium skillet: A saucepan or any flat-bottomed pan could work in place of a skillet.
  • Mandoline: Use a vegetable peeler as a substitute, as it can give you thin, uniform sheers. You can also use a sharp knife to cut the zucchini into thin slices.
  • 10.5" Cast-Iron skillet: Any oven-safe baking dish or pan of similar size can be used instead of a cast-iron skillet.
  • Spatula: A spoon or fork could be used for stirring the ingredients and spreading the sauce and cheese.
  • Cheese grater: A knife can be used to cut the cheese into thin slices or small pieces.

How to make Keto Enchiladas: step-by-step guide

Cooking methods

  • Sautéing
  • Stir-frying
  • Broiling

Preparation steps

  1. Make exact measurements of the ingredients used.
  2. Wash your zucchini properly.
  3. Grate the cheese.
  4. Deseed the chilly if you want a less spicy feel in the dish.

Cooking instructions

For enchilada filling

  1. Turn on your oven's broiler. Set it to high heat to warm up while you prepare the enchiladas.
  2. 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.
  3. 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.
  4. Remove the skillet from the heat and stir in half of your cheese.

Prepare zucchini sheets

  1. Cut the zucchini into long flat sheets using a mandoline or vegetable peeler. Make sure all sheets are uniform in thickness.

Making the enchilada

  1. Lay out 4 pieces of zucchini, slightly overlapping. Place ¼ cup of the chicken and cheese mixture at one end of the zucchini strips. Roll up the zucchini around the filling carefully.
  2. Place each enchilada you rolled up into a 10.5" cast-iron skillet.
  3. Pour keto enchilada sauce over the zucchini enchiladas in the skillet. Sprinkle the rest of the cheese on top.
  4. 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.
  5. Carefully remove the skillet from the oven.
  6. 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:

  • Cauliflower rice: Keto cauliflower rice is a fantastic low-carb substitute for traditional rice. You can flavor it with lime juice and cilantro.
  • Grilled vegetables: You can have grilled veggies like Brussels sprouts, bell peppers, broccoli, and asparagus as a nutritious side dish.
  • Keto coleslaw: Take coleslaw with a sugar-free dressing to add a refreshing crunch.
  • Keto-friendly simple salad: A kale salad with a low-carb dressing, veggies, cheese, and even some nuts or seeds for added protein and crunch.
  • Keto soup: A comforting bowl of vegetable gazpacho or chile relleno soup made with chicken broth, tomatoes, chicken, and low-carb veggies would pair well with enchiladas.

How to make it healthier

  • Use leaner protein like lean ground turkey.
  • Reduce cheese amount for a low-fat content.
  • Use less oil.
  • Add extra veggies to increase the volume of the dish.
  • Use a low-sodium enchilada sauce.

Time-saving tips

  • Buy premium quality enchilada sauce.
  • Buy shredded cheese and chicken for convenience.
  • Use a food processor to shred the chicken.

What can I prepare ahead of time?

  • Prepare your desired toppings.
  • Defrost the frozen chicken if you have it at home.
  • Make the chicken filling ahead of time and assemble your dish later.
  • Reuse any chicken leftovers to create your own version of enchiladas fillings.

Storage and reheating instructions

Storage tips

  • Room temperature: You can store the leftovers for two hours. But do not keep it for longer.
  • Fridge: Put them in an airtight container or wrap the entire dish tightly with plastic or aluminum foil. You can store them in the fridge for 3-5 days.
  • Freezer: Transfer in a freezer-safe airtight container or bag, and wrap it with aluminum foil or freezer-safe wrap. You can freeze it for up to 3 months.

Reheating best practices

  • Oven: To reheat the leftovers in the oven, preheat the oven to 350°F. You can put them directly into the oven in an oven-safe dish for reheating. If reheating the frozen leftovers, let them thaw overnight. Then cover the dish with aluminum foil and heat for about 15-20 minutes or until warm.
  • Microwave: If you're in a hurry, you can reheat the enchiladas in the microwave. Place a serving on a microwave-safe plate and heat for 1-2 minutes or until hot. Don't put the frozen enchilada directly in the microwave.

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 zucchini—it'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

Using two forks is an effective and perfect idea for shredding the chicken. Place the cooked chicken breast on a cutting board, hold it in place with one fork, and use the other to pull and tear the chicken into shreds. This method gives you good control over the size of your shreds. If you're in a rush, you can also use a food processor to shred the chicken.

When assembling your keto enchiladas, it's important to layer the zucchini sheets properly to ensure a perfect texture and avoid overstuffing. To achieve this, slightly overlap the zucchini sheets, allowing them to form a cohesive base for your filling. Aim to add around ¼ cup of filling for each zucchini sheet, ensuring a balanced and manageable portion.

This way, you'll create beautifully layered enchiladas that are visually appealing and easy to handle when serving. Enjoy the delicious flavors without worrying about overwhelming your enchiladas with too much filling.

To ensure the enchiladas are cooked evenly, place them seam-side down in the skillet. This will help them hold their shape and cook evenly. Also, ensure the heat source is evenly distributed.

Yes, you can double the recipe to make more servings. Just use a bigger skillet that can hold all the enchiladas without crowding.

Absolutely! You can switch things if you're on a low-carb diet. While zucchini is a low-carb alternative to traditional corn tortillas, you can opt for low-carb tortillas.

📖 Recipe

Keto Enchiladas in a cast iron skillet

Keto Enchiladas

These Cheesy Keto Enchiladas made with zucchini tortillas are a great low-carb Mexican food inspired dinner!
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mexican
Keyword: keto chicken enchiladas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 402kcal

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 ¼ 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.

Notes

*Nutritional information does not include optional toppings

Nutrition

Nutrition Facts
Keto Enchiladas
Amount Per Serving
Calories 402 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 123mg41%
Sodium 595mg26%
Potassium 692mg20%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 39g78%
Vitamin A 613IU12%
Vitamin C 18mg22%
Calcium 446mg45%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  2. Kim says

    This was amazing! So delicious. Thank you.

    Reply

  3. 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.)

    Reply

    • Alex Lester says

      We typically use Frontera's red enchilada sauce

      Reply

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