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Keto Zucchini Chicken Enchiladas

Deliciously tender zucchini wraps filled with savory chicken and cheese!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Mexican
Servings 4 servings
Calories 264 kcal

Ingredients
  

  • 1.5 cups cooked and shredded chicken
  • 0.5 onion chopped
  • 1 clove garlic minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • full-fat yogurt for serving
  • fresh parsley chopped, for serving
  • sour cream

Instructions
 

  • In a skillet, warm the olive oil and sauté the onion until golden. Stir in the garlic, chili flakes, salt, pepper, shredded chicken, and 2/3 cup of enchilada sauce. Cook for 10 minutes.
  • Slice the zucchini thinly with a vegetable peeler. Lay 4 slices on a board, overlapping them. Place 2 tablespoons of the chicken mixture on top, roll it up, and place in a greased baking dish. Repeat with the remaining ingredients.
  • Pour the leftover enchilada sauce over the rolls and sprinkle with cheese.
  • Bake in a preheated oven at 350°F (175°C) for 20 minutes. Serve with full-fat Greek yogurt and chopped parsley on top.
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