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    Home » Recipes

    Keto Enchiladas

    Published: Jan 3, 2018 · Updated: Sep 9, 2022 by Cast Iron Keto · 6 Comments

    Jump to Recipe Print Recipe

    These Cheesy Keto Enchiladas made with zucchini tortillas are a great low-carb Mexican food inspired dinner that's also gluten free and perfect for the Keto Diet and ready in just about 30 minutes!

    Keto Enchiladas in a cast iron skillet

    When we were looking over the recipes we had planned for 2018, we knew we wanted to do some type of Keto Enchiladas recipe sans the traditional corn tortilla. After discussing it we came up with using zucchini as the tortilla!

    It's the perfect veggie vessel for the enchilada filling and you get an extra nutritional boost. It's a win-win!

    Is zucchini Keto?

    Yes! Zucchini has about 3.9g of total carbs in a 1 cup (chopped) serving and about 1.2g of fiber making that a grand total of 2.7g of net carbs.

    Zucchini has a ton of super awesome nutritional benefits, but when I was researching for this post one fact kinda sorta blew my mind. Did you know zucchini is technically a fruit? More specifically a berry? Just one of these long green “berries” boasts nearly 50% of your daily vitamin!  To read more on all the nutritional benefits of zucchini, check out the links below:

    • Organic Facts - 5 Amazing Zucchini Facts
    • Tomatoes and Zucchini: Fruits or Vegetables?

    What is in Keto Enchiladas?

    • cooked shredded chicken
    • white onion
    • diced green chilis
    • zucchini
    • avocado oil
    • shredded cheese
    • enchilada sauce - we use Fonterra

    That's it! This is a super easy recipe. Want even more flavor? Check out these topping ideas:

    • sour cream
    • guacamole
    • pico de gallo
    • jalapeno
    • creamy jalapeño sauce
    • cilantro

    Need another side? Try these enchiladas with our Keto Mexican Cauliflower Rice!

    How to Make Keto Chicken Enchiladas:

    Just 4 simple steps, and #1 hardly even counts...

    1. Preheat oven broiler to high heat.
    2. 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.
    3. 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.
    4. 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.

    Can I use rotisserie chicken?

    Totally! Or follow these instructions for how to make the BEST shredded chicken in the Instant Pot:

    1. Place desired amount of chicken breasts (we use about 3 lbs at a time) into the Instant Pot, add in enough water to just cover.
    2. Place the lid on the IP and set to manual high pressure for about 18 minutes for 3 lbs of chicken.
    3. When time is up, let the pressure naturally release. Shred and store in an airtight container in the refrigerator for up to 4 days.

    Can I use a baking dish instead of a cast-iron skillet?

    You can! Just use one that is about the same size or a touch smaller as you want the zucchini Keto Enchiladas to touch on each side so that they don't unravel.

    Plant-based options:

    Swap the shredded chicken for shredded tofu and use dairy-free cheese. Easy peasy!

    What if I want actual Keto tortillas instead of zucchini?

    Opt for a low-carb tortilla.

    What is the nutritional information?

    As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.

    To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

    Keto Enchiladas in a cast iron skillet

    📖 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 minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes 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.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Cinnamon Roll Cake
    Keto Butter Chicken »

    Reader Interactions

    Comments

    1. Janet says

      January 25, 2018 at 2:57 pm

      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

        January 30, 2018 at 2:00 pm

        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

        July 18, 2018 at 2:13 am

        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

      April 02, 2018 at 1:45 am

      This was amazing! So delicious. Thank you.

      Reply
    3. S says

      October 04, 2018 at 12:02 pm

      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

        October 04, 2018 at 11:12 pm

        We typically use Frontera's red enchilada sauce

        Reply

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