KETO GREEN CHILE CHICKEN ENCHILADAS
These keto green chile chicken enchiladas are creamy, cheesy, and so flavorful! They are made with made with zucchini instead of tortillas, so these keto enchiladas are low-carb and gluten-free.
Keto Green Chile Chicken Enchiladas
The keto enchiladas are creamy, cheesy, and packed with green chile flavor.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5
Author Sarah
Ingredients
For the filling
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 3 cup chicken cooked and shredded
- 4 oz. cream cheese softened
- 4 oz. canned green chiles diced
For the sauce
- 1 cup sour cream
- 1 1/4 cup green chile sauce
- To assemble
- 3 large zucchini sliced with a mandolin or peeler
- 2 cup shredded cheese jack and cheddar blend
- 1/2 cup cilantro chopped
- 1/2 cup tomatoes chopped
Instructions
- In a large mixing bowl, add softened cream cheese, shredded chicken, diced green chiles, cumin, chili powder, salt and pepper. Stir together.
- In a small mixing bowl, stir together sour cream and green chile sauce.
- Prepare zucchini: Using a vegetable peeler or a mandolin, slice the zucchini into thin strips.
- Lightly grease a 9x 13 pan. Place a large spoonful of the green chile sour cream sauce into the bottom the pan.
- Assemble enchiladas: On a cutting board, lay out 5-6 zucchini slices, overlapping slightly. Add a small scoop (about 1/2 cup) of the chicken mixture. Carefully roll the zucchini up around the chicken, and transfer to the baking dish. Repeat with the remaining zucchini slices and chicken mixture.
- Pour the remainder of the green chile sour cream sauce over the top of the assembled enchiladas.
- Sprinkle the shredded cheese over the enchiladas.
- Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned.
- Serve with chopped tomatoes and fresh cilantro.
- Recipe Notes
- This recipe freezes well.
- Also, try the casserole variation described in the post above!
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