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Keto Chicken and Cheese Enchiladas
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5 from 1 vote

Keto Chicken and Cheese Enchiladas

Top with a dollop of sour cream and enjoy!


  • 4 medium zucchini
  • 3 boneless chicken breasts
  • 5 oz cream cheese
  • 1 small can diced green chilis
  • 1 tsp  salt
  • 1 tsp  pepper
  • 1/2 tsp  cumin
  • 1/2 tsp  chili powder
  • 1/2 tsp  garlic powder
  • Red Rosarita enchilada sauce
  • Queso Fresco
  • Monterey Jack cheese
  • Sour Cream for topping


  • 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!