submitted by Sara on July 13, 2019
contains animal productscontains dairy productscontains lactosecontains meatcontains sugar substitutes


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1 cup Keto Enchilada Sauce
contains animal productscontains dairy productscontains sugar substitutes
1 tbsp Avocado Oil
¼ cup Onions, white or yellow, raw, chopped
2  (ea. 0.11 oz) Garlic, raw
2 tsp Cumin seeds, ground
1 tsp Chili Powder, spice mix
½ tsp Salt, Kosher salt, table salt
12 oz Shredded Chicken Breast
contains animal productscontains meat
3  (ea. 6.91 oz) Zucchinis, Courgettes, Summer Squash, raw
1 cup Mozzarella, cheese, low moisture, whole milk, shredded
contains animal productscontains dairy products
1 cup Cheddar, cheese, shredded
contains animal productscontains dairy products
⅜ cup Sour Cream, heavy, 24% fat
contains animal productscontains dairy productscontains lactose
1 tbsp 1 tsp Cilantro, Coriander Leaves, raw
54.68 ozaltogether (view nutrition facts)


  1. Serving size:
    9.10 oz (calculated)
    1 cup (by recipe creator)
    Notes: about 5 cannelloni
  2. Temperature: 350 °F
  1. In a large pan over medium heat, heat the oil.
  2. Saute the chopped onion until it is translucent, about 3 minutes.
  3. Add the minced garlic, cumin, chili powder and salt and cook until fragrant, about 1 minute.
  4. Add the shredded chicken and 3/4 of the enchilada sauce. Stir until coated.
  5. Use a vegetable peeler or mandolin to cut thin slices of zucchini. If you are using large zucchini and a vegetable peeler, you may have to cut the zucchini in half lengthwise first. It's important to cut thin slices, which is hard with a knife. If the planks are too thick, they are hard to roll up.
  6. Tip: If you're making a zucchini dish with chopped zucchini soon, it's easier to only slice about 2/3 of the zucchini and use the off-cuts for your next dish.
  7. Lay out 3 to 4 slices, letting them overlap slightly, and add some of the meat mixture.
  8. Roll up and transfer to an oven-safe dish. Repeat with the remaining zucchini planks and meat mixture.
  9. I used a 9 in by 13 in casserole for 6 servings. This nicely fit 3 rows of 10 zucchini cannelloni each.
  10. Cover with the remaining enchilada sauce and sprinkle with the grated cheeses.
  11. Bake until the cheese has melted and browned, about half an hour.
  12. Serve topped with a tablespoon of sour cream and some freshly chopped cilantro.
  13. Enjoy!
  14. Meal Prep Tip

  15. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or oven. Add the sour cream and cilantro only after reheating.

Nutrition Facts

  • Calorie count
    382 kcal
  • % of calories by macros
    Fat61.0 %233 kcal26 g
    Net Carbs8.6 %33 kcal8.2 g
    Dietary Fiber1.3 %5 kcal2.3 g
    Protein29.1 %111 kcal28 g
  • Approx. WW SmartPoints™
  • Cholesterol 115 mg
  • Sodium 743.8 mg
  • Fat 26 g
    • Saturated Fat 13.8 g
    • Trans Fat 0.2 g
  • Carbohydrates 12.1 g
    • Dietary Fiber 2.3 g
    • Total Sugars 5.2 g
    • Added Sugar 0 g
    • Sugar alcohols 1.6 g
  • Protein 27.9 g
  • Calcium 303.5 mg
  • Iron 2.4 mg
  • Magnesium 65 mg
  • Potassium 752.2 mg
  • Zinc 2.3 mg
  • Vitamin A (Retinol Equivalents) 236.3 mcg
  • Vitamin B12 0.6 mcg
  • Vitamin C 22.3 mg
  • Folate 43.1 mcg
    • Folic Acid 0 mcg