Low Carb Zucchini Enchiladas
Keto Recipes

Low Carb Zucchini Enchiladas

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Zucchini Enchiladas is a heartwarming, low carb casserole the whole family will love!


Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 6 Servings


  • 3 zucchini
  • 2 cups chicken cooked and shredded
  • 1 tablespoon olive oil
  • ½ onion diced
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 15 ounces enchilada sauce
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded


  1. Preheat oven to 350°F. Combine cheeses and set aside.
  2. Use a vegetable peeler to cut thin strips of zucchini. Set aside.
  3. Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
  4. Add to pan with onion, cumin and garlic and cook over low heat until tender.
  5. Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
  6. Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
  7. Place zucchini enchilada rolls in a 9 x 13″ baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
  8. Top with sour cream and cilantro and serve.


To Freeze: Let cool then place in an airtight container or freezer bag.

To Reheat: Let thaw in the refrigerator, re-season, then bake with a fresh layer of cheese on top.


Serving: 2enchiladas | Calories: 295.46kcal | Carbohydrates: 10.51g | Protein: 23.54g | Fat: 17.77g | Saturated Fat: 8.82g | Cholesterol: 71.54mg | Sodium: 876.34mg | Potassium: 415.7mg | Fiber: 2.34g | Sugar: 7.77g | Vitamin A: 1021.4IU | Vitamin C: 19.64mg | Calcium: 302.78mg | Iron: 1.84mg

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