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–+ servings

Zucchini Enchilada Roll Ups: A Low-Carb Delight

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Hey there, friends! If you're craving the comforting warmth of enchiladas but are watching those carbs, have I got a treat for you! Grab some zucchini, chicken, and cheese, and let's make some magic in the kitchen.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 3/4 cups of your favorite enchilada sauce homemade's best!
  • 2 large zucchinis each 14 oz, sliced lengthwise (12 slices at 1/4-inch thick)
  • 1/2 teaspoon kosher salt and pepper to taste
  • 1 tsp good ol' olive oil
  • 8 ounces chicken breast cooked and shredded
  • 1/2 cup onion minced up nice
  • 2 large garlic cloves minced
  • 1/4 cup fresh cilantro chopped (keep extra for garnish)
  • 1 tsp cumin for that smoky hint
  • 1/2 tsp dried oregano
  • 1/4 tsp chipotle chili powder
  • 3/4 cup shredded Mexican cheese blend the more, the merrier
  • Sour cream if you're feeling indulgent

Method
 

  1. Prep Time: Heat the oven to 400F. Coat a 13 x 9-inch baking dish with 1/4 cup enchilada sauce.
  2. Zucchini Time: With a mandolin or steady hand, slice those zucchinis. Season and grill 'em just enough so they bend but don't break.
  3. Chicken Magic: In a skillet, warm that oil. Sauté onion and garlic, then toss in chicken, spices, and a bit of the sauce. Cook a few minutes until it smells like heaven.
  4. Rolling Fun: Lay out the zucchini, spoon in the chicken mixture, and roll 'em up tight. Place 'em seam down in the dish.
  5. Saucy & Cheesy: Pour the remaining sauce and sprinkle that cheesy goodness. Cover with foil.
  6. Baking Bliss: Into the oven for 20 minutes or until everything's bubbling and irresistible.
  7. Final Touches: A drizzle of sour cream, a sprinkle of cilantro, and voilà!

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