Chicken Enchiladas are one of my favorite comfort foods and luckily zucchini is an absolutely perfect substitute for the traditional flour tortilla. It really absorbs the different flavors of the dish, while keeping it light and adding a great texture to every bite. This recipe is actually very easy to make and stores quite well in the fridge for 3 to 4 days as a make ahead meal, perfect for a weekly meal prep!
For this recipe I made my own enchilada sauce. Where I live, finding prepackaged enchilada sauce in a grocery store is quite a challenge and if you’re lucky enough to find it, it often contains ingredients that are not keto friendly.
For the chicken, I shredded 2 cups of my Rotisserie Style Whole Chickens that I slow roasted during my meal prep session.
To make this recipe first chop the ends off each zucchini then slice a thick slice off one side lengthwise of each and flip them over onto the flat side you just created. This helps keep them straight, which is really helpful while slicing. Grab a vegetable peeler and start making even, thin slices lengthwise and set aside.
In a large skillet, heat the avocado oil and minced garlic until you can smell a lovely aroma. Add the chopped red onion to the skillet and saute until they become rich golden brown in color. Add the shredded chicken and 3/4 cups of the enchilada sauce and mix well.
Lay 3 slices of the zucchini vertically, slightly overlapping and place 2 tablespoons of the chicken mixture at the top of the zucchini slices. Sprinkle with cheese and roll them down. Repeat with remaining zucchini, chicken mixture and most of the cheese, but save a bit to sprinkle over top of the rolls.
Transfer all the rolls to a lightly greased baking dish, top with remaining shredded cheese mix and enchilada sauce. Cover and bake for 20 minutes at 350 degrees F.