Low carb enchiladas with chicken and zucchini wraps

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Why You’ll Love These Low Carb Enchiladas

Low carb enchiladas transform traditional Mexican comfort food into a guilt-free dinner that won’t derail your health goals. Imagine tender chicken wrapped in thin zucchini ribbons, smothered in rich enchilada sauce, and topped with bubbling melted cheese—all without a single tortilla. These keto enchiladas deliver authentic flavors with just 6g net carbs per serving, proving you don’t need high-carb wraps for satisfying Mexican cuisine. Whether you’re following a low-carb lifestyle or simply want a veggie-packed dinner, these tortilla free enchiladas will become your new weeknight staple.

Ingredients

3 large zucchini (sliced lengthwise into thin ribbons using a mandoline)
2 cups cooked chicken breast (shredded or diced)
1½ cups red enchilada sauce (sugar-free preferred)
1½ cups shredded Mexican cheese blend (divided)
½ cup sour cream
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Substitution Tips: Swap chicken for ground beef or shredded pork. Use yellow squash if zucchini isn’t available—the texture works identically.

Timing

Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 6

How to Make Low Carb Enchiladas

Prepare the Zucchini Wraps

Slice zucchini lengthwise into ⅛-inch thick ribbons using a mandoline or sharp knife. Lay ribbons on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat completely dry before using. Pro tip: Removing moisture prevents soggy enchiladas and ensures the zucchini holds its shape during baking.

Assemble the Filling

Mix shredded chicken with ½ cup enchilada sauce, ½ cup cheese, cumin, garlic powder, onion powder, and sour cream in a medium bowl. Season with salt and pepper to taste. The mixture should be creamy and well-coated. Pro tip: Warm filling slightly before wrapping—it spreads more easily and helps zucchini ribbons stay pliable.

Roll the Enchiladas

Preheat oven to 375°F. Spread ⅓ cup enchilada sauce across the bottom of a 9×13 baking dish. Place 2-3 tablespoons filling on one end of each zucchini ribbon and roll tightly. Arrange seam-side down in the prepared dish. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Pro tip: Pack enchiladas snugly together—they hold their shape better and create beautiful presentation.

Bake to Golden Perfection

Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving to allow sauce to thicken slightly. Pro tip: Broil for 2-3 minutes at the end for extra-crispy cheese topping.

Nutritional Information

Per serving: Calories: 285 | Protein: 28g | Fat: 16g | Net Carbs: 6g | Fiber: 2g

Variations & Tips

Flavor Variations: Add diced green chiles for heat, mix in black beans (adds 5g carbs per serving), or use green enchilada sauce for variety.

Common Mistakes to Avoid: Don’t skip salting the zucchini—excess moisture makes the dish watery. Avoid overfilling wraps, which causes them to split. Don’t overbake or zucchini becomes mushy.

Storage: Refrigerate in an airtight container for 4 days. Freeze individual portions for up to 3 months. Reheat covered at 350°F for 15-20 minutes, or microwave for 2-3 minutes until heated through.

Serving Suggestions

Serve these keto enchiladas alongside cauliflower rice, a crisp romaine salad, or Mexican-style coleslaw. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream for restaurant-quality presentation. A squeeze of lime adds bright acidity that balances the rich cheese.

More Low-Carb Recipes You’ll Love

If you enjoyed these tortilla free enchiladas, try our Low-Carb Spanakopita Recipe for another creative low-carb wrap alternative.

Frequently Asked Questions

Can I make low carb enchiladas ahead of time?
Yes! Assemble completely but don’t bake. Cover tightly and refrigerate up to 24 hours. Add 5-10 minutes to baking time when cooking from cold. This makes them perfect for meal prep or entertaining.

What’s the best way to slice zucchini for enchiladas?
A mandoline slicer creates uniform ⅛-inch ribbons that roll easily without breaking. If using a knife, slice as thinly and evenly as possible. Thicker slices won’t roll properly and may remain crunchy after baking.

Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken saves time and adds extra flavor. One medium rotisserie chicken yields approximately 3 cups of shredded meat—perfect for this recipe with leftovers for other meals.

Why are my zucchini enchiladas watery?
Zucchini contains high moisture content. Always salt and drain ribbons before using, and pat completely dry. Using too much sauce or skipping the resting time after baking also contributes to excess liquid.

Are these enchiladas truly keto-friendly?
Yes! At 6g net carbs per serving, these fit perfectly into ketogenic macros. Choose sugar-free enchilada sauce and verify your cheese contains no added starches to keep carbs minimal.

Conclusion

These low carb enchiladas prove you don’t need tortillas for authentic Mexican flavor. With tender chicken, melted cheese, and clever zucchini wraps, you’ll satisfy comfort food cravings while staying on track. Make a batch tonight and discover your new favorite guilt-free dinner!