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+ servings

Keto Zucchini Enchiladas

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3 cups cooked, shredded chicken
  • 1⅓ cup red enchilada sauce
  • 4 large zucchini
  • 1 cup shredded jack cheese
  • 1 cup cheddar cheese
  • Salt to taste

Instructions
 

  • Preheat oven to 350˚Heat oil on medium heat; add the onion and season with salt. Cook until the onion is soft (about 5 minutes) then add garlic, cumin and chili powder, chicken and 1 cup of the enchilada sauce, stirring until well combined. The remaining sauce will be used to top off the enchiladas.
  • Peel thin slices of zucchini. Lay out three sheets of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to the baking dish.
  • Repeat with the remaining zucchini and chicken mixture.
  • Spoon the remaining enchilada sauce over the enchiladas and sprinkle with both cheeses.
  • Bake for about 20 minutes or until the cheese golden and bubbling.
  • Serve with sour cream and cilantro.
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