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A white bowl with chicken enchilada zoodles - sauteed chicken and zuchinni noodles in salsa verde, topped with cheese, green onions, cilantro, black olives, and sour cream.
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5 from 1 vote

Enchilada Chicken Zoodles - Low Carb

These Chicken Enchilada Zoodles are easy to make, full of flavour, and low carb! Best of all, this recipe takes less than 25 minutes to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Low Carb
Servings: 2 People
Calories: 307kcal
Author: Marie Porter




  • 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
  • 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


Calories: 307kcal | Carbohydrates: 13g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1138mg | Potassium: 1171mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1465IU | Vitamin C: 42mg | Calcium: 192mg | Iron: 2mg