1-First Steps: Prep and Sauté: Start by preheating the oven to 350°F (175°C) to get things warm and ready. Slice your zucchinis into thin strips using a peeler or mandoline, which helps them work as a great tortilla substitute. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until it’s golden brown, about 5 minutes, then add the garlic for extra flavor.

2-Building and Baking the Dish: Next, mix in the shredded chicken, salt, pepper, cumin, chili powder, and 1 cup of the enchilada sauce to the skillet, stirring everything together until it’s well combined. Lay out your zucchini slices on a cutting board, overlapping about four slices slightly, and add 2 tablespoons of the chicken mixture on top before rolling them up. Transfer these rolls to a baking dish and top with the remaining ⅓ cup of enchilada sauce, then sprinkle on the Monterey Jack and cheddar cheeses.

Cover the dish with foil and bake for 15 minutes, then uncover and bake for another 5 minutes until the cheese is bubbly. If you’re looking for more ways to enjoy chicken in keto meals, our oven-baked chicken legs recipe offers simple tips that pair well with this dish. Once it’s done, garnish with sour cream and fresh cilantro for a finishing touch that adds a burst of flavor.