Wether you are Keto, Paleo, Gluten free or just doing low carbs this is an amazing dish full of flavor. You won’t feel like your missing out on anything, especially the tortillas!

You can make this dish really cater to you and your family, don’t eat meat? Use tofu, or just add more veggies. You can use ground chicken, shredded chicken, ground beef, shredded beef.. the possibilities are endless. I used ground turkey for mine, I love the lightness and flavor it adds. These really are the best Keto enchiladas I have had so far! And it’s so easy to do.

You can do green Sauce enchiladas, or red sauce, or even using a mole sauce! My go to is usually green chicken enchiladas, but my family prefers the red sauce. Sometimes I will even split the pan half/half so there is a little of each. (Yes, my family is spoiled!)

THE most important part of this dish is that you get all that water out of the zucchini so it doesn’t make soup in your dish. Todo this, all you have to do it slice the zucchini using a mandolin (watch your fingers) and lay them out on a few paper towels.

Then, you are going to sprinkle them with salt, don’t worry, this won’t make you enchiladas salty! As they sit, about 15-20 min you will see the water start to surface, flip them over and do the other side. After 20 more minutes. Wipe them off with paper towels and set aside. You will notice the texture change. The picture above is from start to finish.

You can do this to make tons of recipes with zucchini like lasagna, pasta, and really any kind of casserole you can think of. You can roll them and stuff them with ricotta, or chicken.. it really is so versatile.

You have options for your enchiladas, rolled up, or layered. See below for some ideas…

Okay, so now that you have picked out your filling, sauce, and style of enchilada picked out you are ready to get layering!

-Don’t forget about those zucchini strips you are sweating! We want a forkable enchilada!! Give em a little substance ya know! 

Layer or roll like you would any enchilada or casserole. Adding shredded cheese, protein of choice and smothered with sauce at every layer, top with extra sauce and CHEESE!!

Bake at 350, covered for 25 min. Uncover and bake for 10 more. I usually throw the broiler on for the last 5 min so it gets that added color and cheese crunch.

Make sure you watch out for the carbs in the canned enchilada sauces. If you are bold enough to make your own, here is how I make my green enchilada sauce from scratch:

–Fire flash about a dozen green chillies, or sometimes they sell them roasted (even easier).

–Pull the tops off, I leave the seeds in for a kick but you can easily split them open and remove them.

–Blend with onion (which I also roast for added flavor), red or green bell pepper, jalapeños to your splice level, cilantro… 1tbs of each marjoram, oregano, tomato paste, cumin, garlic cloves, paprika, and then salt and pepper to taste, adding a few tablespoons of water or stock if needed.

-After blending, sauté in a pan for about 15 min

I hope you try this at home, and leave a comment with a picture!