Zucchini Enchilada Casserole

Prepare to have your taste buds dazzled by these game-changing keto Zucchini Enchiladas! They combine all the flavors of traditional enchiladas, minus the carb count. Perfect for those on a low-carb lifestyle or for anyone looking to incorporate more vegetables into their meals, these enchiladas are sure to be a hit.


– 3 zucchini – ½ cup chopped red onion – 1 jalapeño seeded and diced – 1 teaspoon garlic minced – 16 ounces chicken breast or thighs, cooked and shredded (Use my Instant Pot Chicken) – ⅓ cup sour cream – 6 ounces cheddar cheese divided – 1 cup enchilada sauce low carb


Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray. Prepare the zucchini. If you have a kitchen aid stand mixer and the super veggie tool, use that to make your “tortillas”.


Otherwise, use a vegetable slicer to slice long thin strips of zucchini.  Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes. Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.


Transfer vegetables to a bowl and stir in chicken. Add sour cream and ½ cup of the cheese and stir to combine.


To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.


Top with enchilada sauce, and sprinkle with remaining cheese.


Bake for 20 minutes, until the cheese is melted and the dish is heated through.