Chicken Enchilada Zoodles - Low Carb and Gluten-Free!
Note: This recipe was first posted on my original blog, Celebration Generation, on Februry 12, 2020. It was transferred over to this blog - existing comments and all - on 9/27/2021
This dish is so simple to make, it’s almost not even a real recipe.
When I’m making it, I don’t measure things - I just eyeball the amount of sauce, top it with a handful of cheese, sprinkle olives on.. Whatever.
It comes together incredibly quickly and easily, AND it’s low carb!
The secret to the ease - and flavour - is the use of a premade sauce - La Costena's Green Mexican Sauce.
Green Mexican Sauce?
We happened across it in a local grocery store a few years ago - I think our first time was in a small can - and instantly loved it.
It was full of flavour, and seemed to have a more concentrated flavour than any salsa verde I’d ever had... but it might just be a salsa verde?
I see that the same brand sells a salsa verde that looks the same... in the US listings. I haven’t seen it here. I wonder if it’s just branded differently here? I don’t know.
I do know that it’s fabulous stuff, though.
While we use this particular brand fairly exclusively for this recipe (there’s another brand with a white label that we’ll use in a pinch), you can use any salsa you’d like.
Or, you know, actual enchilada sauce, if desired!
Zoodles are spiralized zucchini noodles. They’re each to make, low carb, and inherently gluten-free!
If you cook them right - just enough to warm them through, not enough to make them mushy - they have a fantastic texture, too.
It’s a great way to have a pasta-type dish and a big dose of veggies without a ton of carbs.
The key is to get a good spiralizer - but “good” doesn’t have to mean expensive.
This one is the one we have - no complaints at all!
Our first one had sort of a conical shape, and it was terrible - so equipment really makes a huge difference. Be sure to read reviews before buying one!
Other than that, I like to pick zucchinis that have a fairly big diameter, and use one of the thicker noodle blade panels.
Skinny zoodles are far more prone to turning to mush!
How to Make Chicken Enchilada Zoodles
Full recipe follows, but here's a pictorial overview!
Prepare your garnish ingredients - chop your cilantro, slice some green onions and jalapenos, grate some cheese, and drain the black olives.
Arrange on a plate for easy access, set aside.
Make your zoodles, using a thick noodle setting.
Trim chicken breast, if necessary. Slice into bite-sized pieces.
In a medium-large nonstick pan, heat olive oil. Add chicken to the pan, season with salt and pepper. Cook until chicken is browned on all sides.
Add zucchini and sauce to the pan, toss to coat.
Cook for 2 minutes or so, just until the sauce is hot and zucchini is heated through and slightly softer.
Transfer chicken and zoodles to serving bowls.
Garnish with shredded cheese, black olives, jalapeno slices, sour cream, cilantro, and green onions.
More Low Carb Zoodles Recipes!
Need an excuse to break out the spiralizer? Here are a few tasty ones!
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Enchilada Chicken Zoodles - Low Carb
- 2 Small boneless skinless chicken breasts or 1 large
- Olive oil
- Salt and Pepper
- 2 Medium zucchinis Spiralized into thick “noodles”
- ¾ cup Mexican Green Sauce we usually use La Costena or
- ⅓ cup Shredded cheddar or Monteray Jack cheese
- ¼ cup Sliced Black Olives
- Jalapeno slices Optional
- ¼ cup Cilantro finely chopped
- 2 Green onions thinly sliced
- Sour Cream
- Trim chicken breast, if necessary. Slice into bite sized pieces.
- In a medium-large nonstick pan, heat olive oil. Add chicken to the pan, season with salt and pepper. Cook until chicken is browned on all sides.
- Add zucchini and sauce to the pan, toss to coat. Cook for 2 minutes or so, just until the sauce is hot and zucchini is heated through and slightly softer.
- Transfer chicken and zoodles to serving bowls.
- Garnish with shredded cheese, black olives, jalapeno slices, sour cream, cilantro, and green onions.Serve immediately