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For these tasty enchiladas, you need: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese - 1 cup Greek yogurt - 1 packet taco seasoning (low-sodium) - 6 large zucchini (for tortillas) - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken broth - Salt and pepper to taste These ingredients work together to create a filling and creamy dish. The zucchini acts as your low-carb tortillas, giving a great texture. Cream cheese and Greek yogurt add a rich creaminess that makes these enchiladas stand out. You can enhance your enchiladas with: - Fresh cilantro, for garnish - Sliced jalapeños, optional for serving Fresh cilantro adds a nice pop of flavor, while jalapeños give a spicy kick. These toppings make your meal even more exciting! Each serving offers a balanced meal that is low in carbs. Here’s a rough estimate: - Calories: 350 - Protein: 30g - Fat: 20g - Carbohydrates: 10g - Fiber: 3g This meal is great for those watching their carbs but still wanting something hearty. Enjoying these enchiladas keeps you satisfied without the extra carbs! {{ingredient_image_1}} To make the zucchini tortillas, start by washing six large zucchinis. Use a vegetable peeler to slice them into thin strips, about 1/4 inch thick. Each strip should be long enough to roll around the filling. Set these zucchini strips aside. They will serve as the perfect low-carb wrap for your enchiladas. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one small chopped onion and two minced garlic cloves. Sauté these for about 3 to 4 minutes until the onions are soft and clear. In a mixing bowl, combine two cups of shredded cooked chicken, one cup of softened cream cheese, half of the Monterey Jack cheese, one cup of Greek yogurt, and one packet of low-sodium taco seasoning. Mix well until it’s smooth. Add salt and pepper to taste. This rich filling will pack a tasty punch in each bite. Now, take a zucchini strip and place a generous spoonful of the chicken mixture at one end. Carefully roll it up tightly. Repeat this step with all the zucchini strips until you use all the filling. Place the rolled enchiladas seam-side down in a greased baking dish. In a small saucepan, warm one cup of chicken broth. Stir in the remaining Monterey Jack cheese until it melts into a creamy sauce. Pour this cheese sauce over the enchiladas. Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes until it’s bubbly and golden. Let it cool for a few minutes before serving. Enjoy the delicious flavors! To get the best taste from your Low Carb White Chicken Enchiladas, use fresh ingredients. Fresh garlic and onions add great depth. I also recommend using high-quality chicken. The taco seasoning gives a nice kick, so choose one you love. You can add extra spices like cumin or chili powder for more flavor. Cooking chicken can be quick and easy. I suggest using rotisserie chicken for speed. It’s already cooked and full of flavor. If you prefer to cook it, poach the chicken in chicken broth. This keeps the chicken moist and adds extra taste. Cook it until it’s fully done, then shred it for the enchiladas. Avoid overcooking the zucchini strips. If they are too soft, they won’t hold the filling well. Also, be careful not to skip the cheese sauce. It adds creaminess and binds the enchiladas together. Lastly, don’t forget to let the dish cool a bit before serving. This helps the flavors meld and makes it easier to eat. Pro Tips Use Fresh Zucchini: Ensure your zucchini is fresh and firm for the best texture. Older, softer zucchini can become mushy during baking. Customize the Filling: Feel free to add other ingredients such as black beans, corn, or diced peppers to the chicken mixture for extra flavor and nutrition. Control the Spice Level: Adjust the amount of taco seasoning according to your taste. For a milder dish, use less seasoning or opt for a mild variety. Let it Rest: After baking, let the enchiladas sit for a few minutes before serving. This helps the filling set and makes them easier to serve. {{image_2}} If you're on a keto diet, you can swap Greek yogurt with sour cream. This keeps the creamy texture while lowering carbs. In addition, you can use cauliflower tortillas instead of zucchini if you want a different taste. For a dairy-free option, use coconut cream and a dairy-free cheese blend. This keeps the dish friendly for those with lactose intolerance. The cheese sauce is delicious, but you can explore other flavors too. Try a green salsa or a red enchilada sauce if you want a punchy twist. You can even mix in some chipotle sauce for a smoky flavor. Just pour it over the enchiladas before baking to add depth. When serving, fresh toppings make a big difference. Consider adding chopped tomatoes or diced avocado for a fresh touch. Lime wedges add a zesty kick that brightens the dish. If you like spice, sliced jalapeños on top offer heat and crunch. Pair with a simple salad for a balanced meal. To store your leftovers, let the enchiladas cool completely. Then, place them in an airtight container. Keep them in the fridge for up to three days. Make sure to label your container with the date. This helps you use them before they go bad. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover the dish with foil to keep them moist. Heat for about 15 to 20 minutes. You can also microwave them. Just cover them with a damp paper towel to keep them from drying out. Heat for one to two minutes, checking every 30 seconds. If you want to make these enchiladas ahead of time, freezing is a great option. Prepare the enchiladas as usual but do not bake them. Wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. You can freeze them for up to three months. To cook, thaw in the fridge overnight, then bake as directed. Enjoy fresh flavors anytime! Yes, you can. I suggest using eggplant or bell peppers. Both work well. Slice them thinly, just like zucchini. You may need to adjust cooking times. Eggplant may need a bit more time to soften. Bell peppers add a nice crunch and color. Absolutely! These enchiladas are great for meal prep. You can make them ahead and store them. Just keep them in an airtight container. They last about three to four days in the fridge. You can also freeze them for longer storage. Just thaw and reheat when ready to eat. To lower sodium, choose low-sodium broth and seasoning. Use fresh herbs instead of seasoning packets. You can also omit added salt. This keeps the flavors fresh without extra sodium. Always taste as you go to balance flavors. Adjust to your liking while keeping it healthy. Low carb white chicken enchiladas offer a tasty twist on a classic dish. We explored key ingredients, step-by-step preparation, and helpful tips. You can easily adapt this recipe for different diets or load it with your favorite toppings. Remember to store leftovers properly and choose sauces that fit your taste. Embrace these enchiladas as a healthy choice. They fit well into meal prep, too. Enjoy making them your own and sharing with friends!

Low Carb White Chicken Enchiladas

A delicious low-carb alternative to traditional enchiladas using zucchini instead of tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup Greek yogurt
  • 1 packet taco seasoning (low-sodium)
  • 6 large zucchini (for tortillas)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • none Fresh cilantro, for garnish
  • none Sliced jalapeños, optional for serving
  • none Salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Using a vegetable peeler, slice the zucchini into thin, long strips (about 1/4 inch thick) to create tortillas. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add chopped onion and garlic and sauté until onions are translucent (about 3-4 minutes).
  • In a mixing bowl, combine the shredded chicken, softened cream cheese, half of the Monterey Jack cheese, Greek yogurt, taco seasoning, and salt and pepper. Mix until well combined.
  • Take a zucchini strip and place a generous spoonful of the chicken mixture at one end, then roll it up tightly. Repeat with all strips until you’ve used all the filling.
  • Place the rolled zucchini enchiladas seam-side down in a greased baking dish.
  • In a small saucepan, heat the chicken broth until warm. Stir in the remaining Monterey Jack cheese, allowing it to melt and become a sauce. Pour the cheese sauce evenly over the enchiladas in the baking dish.
  • Cover with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro and optional sliced jalapeños for a kick.

Notes

Garnish with fresh cilantro and optional sliced jalapeños for added flavor.
Keyword chicken, enchiladas, low carb, zucchini