Keto-Friendly Zucchini Chicken Enchiladas
These low carb chicken enchiladas are wrapped in thin zucchini slices instead of tortillas, making them a perfect guilt-free option. With tender shredded chicken, flavorful spices, and a creamy cheese filling, each bite has all the classic enchilada taste without the excess carbs. A delightful twist on a Mexican favorite that's sure to satisfy your cravings!
ingredients
- 2 large zucchinis
- 1 lb boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C). Grease a baking dish.
- 2.
Cook the chicken breasts in a pan with olive oil until tender. Shred the chicken and set it aside.
- 3.
In the same pan, sauté the onions and garlic until translucent.
- 4.
Add the shredded chicken, chili powder, cumin, paprika, dried oregano, salt, and pepper. Mix well and cook for 2-3 minutes.
- 5.
Slice the zucchinis lengthwise into thin strips using a mandoline or a vegetable peeler.
- 6.
Spread a thin layer of sour cream on each zucchini strip.
- 7.
Place a spoonful of the chicken mixture on one end of the strip and roll it up tightly.
- 8.
Arrange the zucchini chicken rolls in the greased baking dish.
- 9.
Sprinkle shredded cheese on top of the enchiladas.
- 10.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 11.
Garnish with fresh cilantro and serve hot.
