Zucchini Enchiladas

Dish Info

You are going to fall in love with these crazy-good keto Zucchini Enchiladas as much as I have! They are the perfect way to enjoy all the yumminess of enchiladas sans the carbs. An ideal solution for a low carb diet, or for anyone wanting to sneak more veggies into their diet.


– 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.

– Top with enchilada sauce, and sprinkle with remaining cheese.

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