These healthy and delicious Low-Carb Green Chile Chicken Enchiladas are a fabulous, flavorful dinner that won't have you missing the tortillas at all!
I have sample several low-carb enchilada recipes in my time and to be honest, I always felt like something was missing.
I like zucchini as "tortillas" but I felt like there was a lack of texture. Hence, adding carrot ribbons!
Wrapping the enchilada chicken mixture in both zucchini and carrot ribbons adds not only fabulous flavor but great texture that I actually prefer to tradition tortillas!
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- Cutting Board
- Sharp Knife
- Vegetable Peeler or Mandolin: If you have a mandolin feel free to use that to make the zucchini and carrot strips. However, I typically just use my Oxo Vegetable Peeler for this recipe. Make sure to press down hard and you will get a beautiful strip.
- Measuring Cups & Spoons
- Deep, non stick skillet: I love using my Calphalon skillet for this recipe.
- Deep Baking Dish, 10.5 x 7: The Le Creuset Stoneware Rectangular Dish works perfectly!
- Rotisserie Chicken: See note below for alternatives.
- Olive Oil
- Medium Onion: I usually use a yellow onion but white or even red would work too.
- Fresh Garlic
- Salsa Verde: Use your favorite brand!
- Sour Cream: I also recommend using full fat when it comes to dairy products but low fat will also work.
- Mexican Style shredded cheese: If you can't find pre-shredded Mexican Style Shredded Cheese simply go with a mix of Cheddar and Monterey Jack.
- Zucchini: You'll need about 1.5 pounds of zucchini, about 4 medium.
- Carrots: This recipe calls for 4 large carrots. If your carrots are on the small side you will probably
- Fresh Cilantro
- Sliced Jalapenos
- Queso Fresco
Make it Simple with Rotisserie Chicken
I love using rotisserie chicken in recipes because not only is it quick, but you get so much flavor from using both dark and white meat.
What if I can't find a rotisserie chicken?
Simply boil and shred either chicken breasts, chicken thighs, or ideally a mix of both and use that instead.
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Made this recipe? Let me know what you think in the comments!
The Best Low-Carb Green Chile Chicken Enchiladas
- Casserole Dish
- Cutting board and knife
- Mandolin or vegetable peeler
- 2 cups rotisserie chicken, chopped
- 1 tsp olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, chopped
- 4 oz can of diced green chilies
- 1.5 cups Salsa Verde I recommend Silver Star Texs Salsa
- 1 cup sour cream
- salt & pepper to taste
- 1 cup Mexican style cheese, shredded
- 1.5 lb zucchini about 4 medium zucchinis
- 4 large carrots
- cilantro (optional, for serving)
- sliced jalapenos (optional, for serving)
- queso fresco, crumbled (optional, for serving)
- Preheat your oven to 375 degrees F.
- Using a mandolin or vegetable peeler, carefully slice the zucchinis and carrots lengthwise into thin slices. Set aside. *Note* You probably won't be able to get perfect ribbons for the entire vegetable but you can save the scraps for baking, making bone broth or other recipes.
- In a deep non-stick skillet, heat about 1 tsp of olive oil over medium heat and add diced onions. Cook onions for about 5 minutes until softened. Add chopped garlic. Cook for about 1 minute until fragrant.Add in one 4 oz can of diced green chilies and a pinch of salt & pepper and continue cooking for another minute or two.Add in 1.5 cups of salsa verde and cook for around 1 more minute.Turn heat down to low and add in 1 cup of sour cream, stir over low heat until fully combined.
- Remove about ½ cup of the enchilada sauce and spread it on the bottom of a 10.5 x 7 baking dish. Try to cover as much of the surface area as possible.
- Add your chopped chicken to the skillet with the remaining sauce and stir to heat through. Remove from the heat and set aside.
- On your cutting board or other flat surface, lay out 3 carrot ribbons and then lay 4-5 zucchini slices on top, making sure there are no gaps in between. Using a cookie scoop (or spoon), place about 2 tbsp of the chicken/sauce mixture in the middle of the veggie ribbons and sprinkle about 1 tsp of shredded cheese on top.
- Carefully roll the veggie ribbons around the filling and place seam side down in your pan. Repeat the process until the pan is full and you have between 14 and 16 enchiladas.
- Pour the remaining sauce over the top of the enchiladas and then sprinkle with the remaining shredded cheese. Bake, uncovered, in a 375 degree oven for about 25 minutes until hot and bubbly.
- Remove from oven and let rest for 5-10 minutes before serving. If desired, top with crumbled queso fresco, fresh cilantro and jalapeno slices. Enjoy!