These low carb green chili chicken enchiladas are without a doubt the most popular recipe on the blog as well as being one of my personal favorites. Shredded rotisserie chicken coated in a green chili sour cream sauce wrapped in zucchini and carrot ribbons and topped with shredded cheese, jalapeños, cilantro and queso fresco will have you jumping for joy and declaring that you do not miss the tortillas at all!
Do yourself a favor and make these immediately. Whether you are sticking to a low-carb diet or not, these enchiladas are truly something special.
The BEST Low-Carb Green Chili Chicken Enchiladas
- 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 vegetable peeler, shave off ribbons of the zucchinis and carrots and carefully 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 and add chopped garlic. Cook for about 1 minute until fragrant.
- Add in one 4 oz can of diced green chilies. Hit the skillet with a pinch of salt & pepper and continue cooking for another minute.
- 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.
- Before adding chicken, remove 1/2 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 Mexican cheese on top or beside.
- 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!
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