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Keto Chicken and Cheese Enchiladas

Keto Chicken and Cheese Enchiladas

Top with a dollop of sour cream and enjoy!
5 from 4 votes

Ingredients
  

Instructions
 

  • Thinly slice 4 medium zucchini, leaving out the core when you start getting too many seeds. (I don't have a mandolin, so I used a veggie peeler to get them nice and thin.). I used a handheld veggie peeler. You could also use a mandolin.
  • Boil and shred three boneless, skinless chicken breasts, then mix with about 5 oz. cream cheese, one small can of diced green chilis, 1 tsp salt, 1 tsp pepper, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp garlic powder.
  • Place about 4 Tbsp of the chicken mixture across 5-6 overlapping slices of zucchini.
  • Roll as tightly as possible. (My sushi skills definitely helped out here! 😉). The first couple were challenging, but you get the hang of it.
  • Transfer to a baking dish with a spatula to keep nice and intact.
  • Top with Red Rosarita enchilada sauce crumbled queso fresco, and shredded Monterey Jack cheese. Bake in 375° F oven for about 45 minutes until bubbling and zucchini is nice and tender.
  • Top with a dollop of sour cream and enjoy!

Notes

enjoy!

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!