Keto-Friendly Chicken EnchiladasRecipe posted in: Lunch/Dinner
Spice up your keto-friendly menu with these delicious Chicken Enchiladas. Made with a few low carb swaps, yet loaded with all of the classic enchilada flavors, these Keto-Friendly Chicken Enchiladas are the real deal. And did we mention you can enjoy every single with absolutely zero guilt?!
Topped with shredded, melty Mexican cheese and completed with a dollop of sour cream, these Keto-Friendly Chicken Enchiladas are a dinner dish the entire family will love. So what makes this typically calorie-filled meal diet-approved? This recipe uses sliced zucchini as the enchilada base, making this Mexican classic the perfect addition to your keto-friendly menu.
But just because these delicious Enchiladas are South-Beach-approved, that doesn’t mean you can’t indulge in one too many. So to be sure you stay on track, simply log each serving of Chicken Enchiladas in the South Beach Tracker App >
Phase: Phase 1, Phase 2, Phase 3
- 2 Healthy Fat
- 1 Lean Protein
- 1 Vegetables
- 1 Tbsp. olive oil
- 1 large sweet onion, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 3 cups rotisserie chicken, shredded
- 1 1/2 cup red enchilada sauce, canned and divided
- 3 large zucchini — sliced thin
- 1 1/2 cup shredded Mexican cheese
- 2 avocado, diced
- 1/2 cup sour cream, for topping
- Fresh cilantro, chopped
- Preheat oven to 350ºF.
- Wash the zucchini. Then using a knife, mandolin or large vegetable peeler, cut the zucchini in half length-wise and then make very thin slices of the zucchini.
- Heat a large skillet with the olive oil over medium heat. Add the chopped onion, salt and pepper.
- Cook until translucent, about 3-5 minutes. Add the minced garlic, chicken, cumin, chili powder and 1 cup of the enchilada sauce.
- Stir until combined and mixture is heated through.
- On a cutting board, take 4 slices of the zucchini and overlap them slightly. Add 2 Tbsp. of the chicken mixture on top of the zucchini and then tightly roll up. Transfer to a 9x9 baking dish with the seam facing down so the roll stays together. Repeat until the baking dish is full.
- Top with the remaining enchilada sauce
- Cover evenly with the shredded Mexican cheese
- Bake for 20 minutes, until the cheese is completely melted.
- Allow to cool for about 5 minutes and cut into 8 servings
- Garnish with 1/4 avocado, 1 Tbsp. sour cream and fresh chopped cilantro