Zucchini Enchilada Roll Ups: A Low-Carb Delight
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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Servings: 4
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
Instructions
- Prep Time: Heat the oven to 400F. Coat a 13 x 9-inch baking dish with 1/4 cup enchilada sauce.
- Zucchini Time: With a mandolin or steady hand, slice those zucchinis. Season and grill 'em just enough so they bend but don't break.
- 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.
- Rolling Fun: Lay out the zucchini, spoon in the chicken mixture, and roll 'em up tight. Place 'em seam down in the dish.
- Saucy & Cheesy: Pour the remaining sauce and sprinkle that cheesy goodness. Cover with foil.
- Baking Bliss: Into the oven for 20 minutes or until everything's bubbling and irresistible.
- Final Touches: A drizzle of sour cream, a sprinkle of cilantro, and voilà!
