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.
*Nutritional information does not include optional toppings
Amount Per Serving
Calories 402Calories from Fat 216
% Daily Value*
Saturated Fat 12g75%
Vitamin A 613IU12%
Vitamin C 18mg22%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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