Low-Carb Zucchini Enchilada Roll Ups
These delectable Zucchini Enchilada Roll Ups are stuffed with flavorful shredded chicken, then drizzled with rich enchilada sauce and a layer of melted cheese. They make a scrumptious option for those following keto, gluten-free, or low-carb lifestyles.
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Ingredients
- 1 3/4 cups homemade enchilada sauce
- 2 large
- 8 ounces cooked shredded chicken breast
- 1/2 cup minced onion
- 2 large clove garlic
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp chipotle chili powder
- 3/4 cup shredded Mexican cheese blend
- sour cream
- fresh black pepper
- 1 tsp olive oil
- 1/2 teaspoon kosher salt
Instructions
- 1
Begin by preheating your oven to 400°F. Pour 1/4 cup of enchilada sauce evenly across the bottom of a 13 x 9-inch baking dish.
- 2
Slice the zucchini lengthwise into 1/4-inch thick pieces until you have a total of 12 similarly sized slices. A mandolin slicer makes this task much simpler.
- 3
Sprinkle 1/2 teaspoon of salt and pepper on both sides of the zucchini slices. Grill them on a high-heat grill pan for about 2 minutes on each side, just enough to create grill marks and make them pliable, but not fully cooked.
- 4
In a medium skillet, heat oil over medium-high heat. Add the onions and garlic, sautéing them on low until they become tender, which should take around 2 minutes. Then, incorporate the chicken, salt, cilantro, cumin, oregano, chili powder, and 1/4 cup of enchilada sauce, cooking for an additional 4 to 5 minutes. Remove from the heat once done.
- 5
On each zucchini slice, place 3 tablespoons of the chicken mixture. Roll the slices up tightly and position them seam-side down in the prepared baking dish.
- 6
Pour the remaining enchilada sauce over the rolled zucchini and sprinkle with the Mexican cheese blend. Cover the dish securely with aluminum foil.
- 7
Bake in the preheated oven for 20 minutes, or until the cheese has melted and is bubbly.
- 8
If desired, drizzle with sour cream and sprinkle with cilantro for garnish before serving.