How To Make Low-Carb Zucchini Enchilada Roll Ups
Make tasty, keto-friendly, and low carb zucchini enchilada roll ups! Enjoy zucchini rolled around tender chicken then topped with enchilada sauce.
Serves:
Ingredients
- 1¾cupsenchilada sauce
- 2large zucchini,cut lengthwise into ¼-inch thick slices
- ½tspkosher salt
- fresh black pepper,to taste
- 1tspolive oil
- 8ozchicken breast,cooked and shredded, from rotisserie chicken
- ½cuponion,minced
- 2large clove garlic,minced
- ¼cupcilantro,chopped, plus more for garnish
- 1tspcumin
- ½tspdried oregano
- ¼tspchipotle chili powder
- ¾cupMexican cheese blend,shredded
- sour cream,optional
Instructions
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Preheat the oven to 400 degrees F.
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Spread ¼ cup of the enchilada sauce on the bottom of a 13×9-inch baking dish.
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Cut the zucchini lengthwise into ¼-inch thick slices to yield a total of 12 slices of about the same size.
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Season both sides of the zucchini with ½ teaspoon of salt and pepper.
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Grill the zucchini on a grill pan over high heat for 2 minutes on each side, until pliable and grill marks form, but not fully cooked.
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Heat the oil in a medium skillet over medium-high heat.
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Sauté the onions and garlic on low for 2 minutes, until soft.
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Add the chicken, salt, cilantro, cumin, oregano, chili powder, ¼ cup of the enchilada sauce, then cook for 4 to 5 minutes. Remove from heat.
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Spread 3 tablespoons of chicken on each slice of zucchini.
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Roll up the slices, then arrange them seam side down in the prepared dish.
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Top with the remaining enchilada sauce and Mexican cheese blend. Tightly cover with foil.
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Bake for 20 minutes, or until the cheese is hot and melted.
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Drizzle with sour cream and garnish with cilantro, if desired. Serve and enjoy!
Recipe Notes
It’s easiest to cut the zucchinis with a mandolin.
Nutrition
- Calories: 294.95kcal
- Fat: 15.48g
- Saturated Fat: 6.63g
- Trans Fat: 0.35g
- Monounsaturated Fat: 5.18g
- Polyunsaturated Fat: 1.78g
- Carbohydrates: 17.95g
- Fiber: 4.27g
- Sugar: 12.03g
- Protein: 22.12g
- Cholesterol: 61.53mg
- Sodium: 1126.06mg
- Calcium: 221.36mg
- Potassium: 638.67mg
- Iron: 2.33mg
- Vitamin A: 101.47µg
- Vitamin C: 33.58mg
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