Low Carb Zucchini Chicken Enchiladas

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.

Low Carb Zucchini Chicken Enchiladas

Course : Dinner, Lunch
Cuisine : Ketogenic, Low Carb, Mexican
Prep Time : 10 minutes
Cook Time : 30 minutes
Servings : 4


  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)
  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)
  • zucchini chicken enchiladas


  1. 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.
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