Low-Carb, Keto, Gluten-Free
These lightened up chicken enchiladas use zucchini strips instead of tortillas, Greek yogurt, and a healthier, homemade enchilada sauce. I love chicken enchiladas so much, but let’s be honest – they aren’t the best for you. This recipe is a perfect way to make a favorite meal become guilt free, while getting an extra serving of veggies in. This is sure to become a favorite recipe in your house and you will hardly miss the tortillas!
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Kitchen Gadgets We Love for this Recipe:
- Mandoline Slicer – This is a must have for this recipe. I tried to make this same recipe without a mandoline and sadly it just didn’t work. It is nearly impossible to slice the zucchini to the correct thickness without a mandoline. This was something I personally put off purchasing for a long time, and now that I bought one, I can’t imagine not having one. It really does make slicing a million times easier!
- KitchenAid Mixer – I actually use this to shred the chicken (in addition to using it for baking). Though you can shred chicken without a stand mixer, it is so effortless to use one. Simply throw in the bowl, use the beater blade, and turn to medium for a couple of minutes. You will have perfectly shredded chicken every time! One of the amazing, lesser known features of the KitchenAid mixers.
- 1 rotisserie chicken (about 2 cups of chicken), shredded
- 1/2 cup green onions, thinly sliced
- 1/3 cup fresh cilantro, finely chopped
- 4 oz can diced green chilies
- 1/4 cup grass-fed Greek yogurt
- 1 1/2 cups grass-fed cheddar cheese
- 3 large zucchini
- Sea salt
- Optional garnishes: avocado, Greek yogurt, cilantro, and green onions
- 2 tbsp avocado oil
- 2 tbsp whole wheat all-purpose flour (you could use another flour to make this gluten-free)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 14 oz organic low-sodium chicken broth
- 8 oz tomato sauce
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Using a mandoline (I have this one and love it), set to .05 mm thickness. Cut off both ends of zucchini and slice on mandoline lengthwise. **You need to have a mandoline to do this effectively. I tried really hard without one and it just did not work.
- Lay zucchini slices onto paper towels and sprinkle generously with sea salt. **See photo
- Allow zucchini slices to sit while you prepare the filling and enchilada sauce. (This step is very important because it releases the water from the zucchini before baking)
- Once ready to use, pat zucchini slices dry.
- Turn the stove to medium-high heat. Whisk 2 tbsp avocado oil, 2 tbsp flour, and 2 tbsp chili powder together to make a roux. Allow to cook for 1 minute to cook off flour taste.
- Add in 8 oz tomato sauce, 1 tsp cumin, 1 tsp sea salt, and 1/2 tsp garlic powder. Stir together until fully incorporated
- Stir in 14 oz chicken broth and allow mixture to come to a boil.
- Once the sauce boils, reduce heat to low.
- Allow sauce to simmer for 20 minutes, stirring occasionally.
- Remove from heat and set aside.
**I often double the sauce recipe because we LOVE the sauce and always want extra. The sauce also freezes well and is a great sauce to have on hand during a busy week. When you want to use the sauce, just reheat over medium-low heat, stirring frequently.
- Combine the shredded chicken, 1/2 cup green onions, 1/3 cup chopped cilantro, 4 oz diced green chilies, 1/4 cup Greek yogurt, 1 cup shredded cheese, and 1/2 cup enchilada sauce. Stir together until well combined.
- Preheat oven to 350 degrees.
- Spread 1/2 cup enchilada sauce on the bottom of a glass baking dish.
- Lay out four zucchini slices, slightly overlapping them lengthwise. This should make what would be the width of a regular tortilla. **See photo above for steps 3 and 4
- Place about 1/4 cup of filling near the end closest to you of the zucchini wrap. Roll away from you until you have wrapped zucchini around filling completely to form a roll.
- Put zucchini roll into the pan seam side down. **See photo above
- Repeat steps 4 and 5 until you have used all of your filling
- Pour remaining enchilada sauce over top
- Top with remaining 1/2 cup shredded cheese (plus more if you would like)
- Bake for about 20 minutes until cheese is bubbly and zucchini is tender.
- Garnish with Greek yogurt, sliced avocado, sliced green onions, and cilantro
- Serve immediately with a side of cauliflower rice (or rice of choice) and enjoy!
**Recipe serves 4 people
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