Description
These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.
Yield: 4servings | Serving Size: 3roll ups
Ingredients
1 3/4cupshomemade enchilada sauce
2large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2teaspoonkosher salt
fresh black pepper, to taste
1tspolive oil
8ouncescooked shredded chicken breast, from rotisserie chicken
1/2cupminced onion
2large clove garlic, minced
1/4cupchopped cilantro, plus more for garnish
1tspcumin
1/2tspdried oregano
1/4tspchipotle chili powder
3/4cupshredded Mexican cheese blend
sour cream, optional
Instructions
Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
Drizzle with sour cream, if desired and garnish with cilantro.
Last Step:
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