Chicken Zucchini Enchiladas – Low Carb | Home and Garden Tips

Chicken Zucchini Enchiladas – Low Carb | Home and Garden Tips

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On the off chance that you cherish cheese,shredded chicken, at that point you will totally venerate these Keto-Friendly Low Carb Zucchini Enchiladas. They are stuffed with some genuine flavor, and the ideal measure of warmth. They make life worth living. Truly, they are astonishing! Go after yourself…

The intense truth: You won’t miss tortillas. Try to utilize a Y-molded vegetable peeler to strip wide — slender — portions of zucchini. You would prefer only not to begin an entire zucchini; split it the long way, at that point strip strips. These are your tortillas. Next channel them on paper towels; the more dampness

Keto-Friendly Low Carb Zucchini Enchiladas


Stewing pot Shredded Chicken

  • 2 tablespoons olive oil
  • 6 boneless chicken thighs (or 3 extensive bosoms)
  • new cilantro
  • salt and pepper

Keto Enchilada Sauce

  • 1 little would tomato be able to glue
  • 1/4 container olive oil
  • 1/2 container water
  • 1 teaspoon italian flavors
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon hot sauce (without sugar)
  • 1 teaspoon dijon mustard

Low Carb Zucchini Enchiladas

  • 3-4 extensive zucchinis
  • 1 tablespoon spread
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon stew powder
  • stewing pot shredded chicken
  • keto enchilada sauce
  • 1 container shredded Monterey Jack or Mozzarella cheddar
  • 1 container shredded cheddar


  1. Put the majority of the CrockPot Shredded Chicken fixings into the stewing pot, ensuring that the chicken is very much covered in olive oil. Set to high for 45 minutes.
  2. In the mean time, make the Keto Enchilada Sauce by blending the fixings in a glass estimating container (2 mugs or bigger). Separate into 1 glass + 1/3 container.
  3. At that point cut the zucchini into THIN long strips utilizing a mandolin, implied for wrapping. Salt them and put aside in layers of paper-towel or dish materials to douse up overabundance water.
  4. Utilizing two forks, shred the chicken into little pieces.
  5. Liquefy the spread in an expansive container.
  6. Cook the cleaved onion until delicate.
  7. Include the minced garlic and bean stew powder.
  8. Include the destroyed chicken and 1 measure of keto enchilada sauce. Put aside.
  9. Spread out 3-4 covering cuts of zucchini to shape a square shape surface.
  10. Include 2 loading tablespoons of enchilada blend into the center and wrap, and spot topsy turvy in glass lasagna dish. Rehash until the dish is full.
  11. Spread the wraps with a flimsy layer of the remaining keto enchilada sauce.
  12. Sprinkle a liberal aiding of the blended destroyed cheeses to cover the whole dish.
  13. Cook in the stove at 350 degrees for 20-30 minutes until the cheddar is dissolved however much you might want, and the zucchini is cooked.
  14. Let sit for 5-10 minutes so the cheddar doesn’t promptly tumble off when serving.
  15. Serve and Enjoy.
  16. Source: Delish

Nourishing Stats and Variations

The proportions beneath are surmised for the whole formula (intended to serve 4), which implies that each serving has just shy of 10g net carbs per serving, all normal from the veggies and flavors. Incredible for carb-up days, and the proportions can without much of a stretch be modified by utilizing less onions or tomato glue, or picking a cream-based sauce.

  • 112 grams of protein (19%)
  • 176 grams of sound fats (70%)
  • 61 grams of carbs (11%)
  • 22 grams of fiber

The magnificence of this formula is that you can have the sauce and destroyed chicken set aside a few minutes with the goal that you should simply deal with the veggies when you return home. You can likewise swap the enchilada sauce for alfredo sauce for a considerably higher fat and lower carb version– White Enchiladas.

Low Carb Chicken Zucchini Enchiladas

  • 1 tbsp . additional virgin olive oil
  • 1 extensive onion (, slashed)
  • legitimate salt
  • 2 cloves garlic (, minced)
  • 2 tsp . ground cumin
  • 2 tsp . stew powder
  • 3 c . Destroyed chicken
  • 1/3 c . red enchilada sauce
  • 4 extensive zucchini (, divided longwise)
  • 1 c . Shredded Monterey Jack
  • 1 c . Shredded Cheddar
  • Sharp cream (, for sprinkling)
  • New cilantro leaves (, for enhancement)
  1. Preheat stove to 350º. In vast skillet over medium warmth, heat oil. Include onion and season with salt. Cook until delicate, 5 minutes, at that point include garlic, cumin, and stew powder and mix until consolidated. Include destroyed chicken and 1 container enchilada sauce and mix until saucy.
  2. On a cutting board, utilize a Y-formed vegetable peeler to make slender cuts of zucchini. Spread out three, somewhat covering, and spot a spoonful of chicken blend on top. Move up and exchange to a heating dish. Rehash with residual zucchini and chicken blend.
  3. Spoon remaining 1/3 glass enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
  4. Prepare until melty, 20 minutes.
  5. Trimming with sharp cream and cilantro and serve.

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