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Keto Zucchini Chicken Enchiladas

This keto-friendly variant of Mexican chicken enchiladas with zucchini rather than tortillas are going to be a yummy low-carb meal to you and your loved ones.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 264kcal


  • 2 zucchini
  • ½ chopped onion
  • cup chicken-meat cooked and shredded
  • 1 clove garlic minced
  • ¼ tsp chili-flakes
  • 1 cup enchilada-sauce divided
  • ½ cup mozzarella-shredded
  • 1 tbsp olive-oil
  • ½ cup cheddar-shredded
  • salt and pepper to taste

Topping for Serving

  • full-fat yogurt for serving
  • fresh-parsley chopped (for serving)


  • Heat a tbsp of olive oil from the skillet, add onion and cook till lightly brown. Add minced garlic, chili flakes, salt and pepper, roasted-hicken and ⅔ cup of enchilada-sauce. Mix well and simmer for about 10mins.
  • Cut zucchini into thin pieces with vegetable peeler. Arrange 4 pieces onto a cutting board together with the edges . Place 2tbsp of chicken mixtureand roll up & then move to the greased baking dish. Repeat with the rest of the zucchini slices and chicken mix.
  • Pour the rest of the enchilada-sauce over the rolls & top with shredded cheeses.
  • Bake at 350°F for about 20mins. Serve topped with wheat germ & chopped parsley.