Low-Carb Green Chile Chicken Enchiladas



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.

Low-Carb Green Chile Chicken Enchiladas

Low-Carb Green Chile Chicken Enchiladas

These low carb green chile chicken enchiladas combine shredded rotisserie chicken with a green chili sour cream sauce wrapped in carrot and zucchini ribbons.

Recipe by The Jam Jar Kitchen
5 from 1 vote
Course: 2B Mindset, Chicken, Dinner, Gluten Free, Keto, Low CarbCuisine: Texmex, MexicanDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

35

minutes
Total time

1

hour 

Ingredients

  • 2 cups Rotisserie chicken, roughly chopped

  • 1 tsp olive oil

  • 1 medium onion, diced

  • 3-4 cloves garlic, minced

  • 1.5 cups Salsa Verde

  • 1 cup sour cream

  • 1 cup Mexican style cheese, shredded

  • 1.5 lb zucchini (about 4 medium zucchinis)

  • 4 large carrots

  • fresh cilantro (optional, for serving)

  • sliced jalapenos (optional, for serving)

  • queso fresco, crumbled (optional, for serving)

Directions

  • Preheat your oven to 375 degrees F.

    Using a vegetable peeler, slice the zucchinis and carrots length wise into thin slices and carefully set aside.
  • 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 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 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.

    Then add chopped chicken to the remaining sauce in the skillet 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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