Love Mexican cuisine? You’d love this keto-friendly version of chicken enchiladas.
In the original recipe, tortillas are used to wrap the filling. We use zucchini instead. It turns out tasty and super lower carb compared to the original one.
One of the main ingredients in our recipe is chicken meat. It’s easy to cook and high in protein. You can also use beef instead of chicken.
For the fillings, you just can’t ignore cheese! We use both cheddar and mozzarella cheese for this recipe.
For the enchilada sauce, we suggest you make your own keto version of enchilada sauce if possible. Store-bought sauces usually have a few ingredients that aren’t keto-friendly.
We also added garlic and chili peppers for extra flavors. After all, what kind of Mexican cuisine without some spicy red pepper? In addition, it’s a great way to get your metabolism to work faster and burn excess calories.
This dish can be an excellent meal for lunch or dinner. You can also impress your friends with your culinary abilities and put it on a festive table. Bon Appetit!
1 1/2 cup chicken meat cooked and shredded
1/2 onion chopped
1/2 cup cheddar shredded
1 tbsp olive oil
1 garlic clove minced
1/4 tsp chili flakes
1 cup enchilada sauce divided
1/2 cup Mozzarella shredded
salt and pepper to taste
Topping for serving (optional)
full-fat yogurt for serving
fresh parsley chopped (for serving)
Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.