How To Make Zucchini Enchilada Roll-Ups
This zucchini enchilada is made with zucchini strips stuffed with seasoned chicken shreds. It’s assembled and baked into a tasty crowd-pleaser snack!
Serves:
Ingredients
- 2cupsshredded chicken,cooked
- 1tspsalt
- 1onion,diced
- 1red bell pepper,diced
- 1jalapeño,diced
- 2cupsMonterey Jack cheese,shredded, divided
- 1tspgarlic powder
- 1tbsppaprika
- 1tspchili powder
- 1tspsalt
- ½tsppepper
- 1lime juiced
- 1cupred enchilada sauce
- 4zucchinis
- fresh cilantro,chopped, for ganish
Instructions
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In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack, enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
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With a peeler, peel slices of zucchini vertically. Once a whole slice of zucchini can no longer be peeled, peel the rest into smaller strips and save for zoodles.
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Preheat the oven to 400 degrees F.
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Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
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Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
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Transfer to a plate and sprinkle with cilantro.
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Serve immediately.
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Enjoy!
Nutrition
- Calories: 493.04kcal
- Fat: 31.68g
- Saturated Fat: 15.85g
- Trans Fat: 0.07g
- Monounsaturated Fat: 10.24g
- Polyunsaturated Fat: 3.26g
- Carbohydrates: 20.47g
- Fiber: 5.83g
- Sugar: 12.52g
- Protein: 33.94g
- Cholesterol: 111.24mg
- Sodium: 1119.86mg
- Calcium: 558.26mg
- Potassium: 922.49mg
- Iron: 3.13mg
- Vitamin A: 296.06µg
- Vitamin C: 88.06mg
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