These Keto Enchiladas are packed with bold flavors, melty cheese, and a rich, savory sauce—all without the carbs! Perfect for a comforting meal.
☐ 1 lb cooked shredded chicken breast ☐ 1 medium white onion, sliced ☐ 1 can green chilies ☐ 3 large zucchini, cut into long strips ☐ 1 tablespoon avocado oil ☐ 8 oz shredded jack cheese ☐ 1 cup enchilada sauce
1. Preheat the oven broiler to high. 2. Sauté onion in oil over medium heat for 3-4 minutes, then stir in green chilies, shredded chicken, and half the cheese. 3. Slice zucchini into long strips, layer four slightly overlapping, and add ¼ cup of filling at one end. 4. Roll up the zucchini strips and place them in a cast-iron skillet. 5. Top with enchilada sauce and remaining cheese, then broil for 5-7 minutes until bubbly. Serve with desired toppings.
Grill or sear zucchini sheets to reduce moisture and prevent soggy enchiladas. Use just enough sauce to avoid excess liquid.
Craving enchiladas without the carbs? Try this keto-friendly version and enjoy all the deliciousness of the classic dish—guilt-free!