Low Carb Chicken Enchilada Roll Ups are my go-to whenever I’m craving something cheesy and satisfying but don’t wanna break my low-carb streak. Side note: tortilla cravings are real—trust me, I know. But sometimes bread just isn’t invited, you know? If you’ve ever looked longingly at a pan of enchiladas and thought, “What if I didn’t use tortillas?” well, friend, you’re in the right kitchen. Today: we’re rolling up comfort food, and you won’t even miss the carbs.
Tips for Making Low-Carb Chicken Enchiladas
Let’s get straight down to business. You don’t want dry, bland chicken or soggy, flavorless roll ups. Bleh. Been there. Take it from me, if you want your Low Carb Chicken Enchilada Roll Ups to shine, keep a few things in mind.
First off, use cooked and shredded chicken. Saves a bunch of time. If you’re in a rush (who isn’t?), rotisserie chicken from the local grocery store works like magic. For the “wraps,” zucchini is your friend. Slice it long and thin. A mandoline makes it neat, but if you’re handy with a knife, that works too—don’t worry if it’s not perfect (mine never are).
Don’t even try to skip seasoning. A little cumin, chili powder, garlic salt…it all matters, believe me. If you like it with a little kick—add extra chili. Cheese is also non-negotiable. Use a combo of cheddar and Monterey Jack for the most ooey-gooey vibes. Oh, and drain the zucchini slices a little if they’re watery. No one likes a soggy roll up.
Layer sauce on the bottom of your pan before you add those roll ups—a tip I learned the hard way. That way, nothing sticks. You’re welcome.
“I thought these would taste ‘diet-y’ but wow, even my picky teenager loved them. Didn’t miss the tortillas at all!” — Jess M.
How to Make Low-Carb Chicken Enchiladas
Okay, let’s walk through it so you don’t end up with a mess. Been there, cleaned that (more than I care to admit). For these Low Carb Chicken Enchilada Roll Ups, you’re gonna need:
- 2 large zucchinis
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce (store-bought is fine, but homemade if you’re fancy)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (for topping)
- Any seasoning you like (cumin, chili powder, garlic powder)
Slice those zucchinis thin, longways. Lay three overlapping slices on a board, put a spoonful of chicken mixed with sauce and cheese, then roll it up and place it seam side down in a baking dish with a splash of sauce at the bottom. Repeat (patience is a virtue here). Pour extra sauce and sprinkle cheese on top. Bake around 20 minutes at 400°F until bubbly and perfect. Top with green onions.
That’s it. Seriously, they’re easier than they look, and a lot more impressive.
Keto Chicken Enchilada Ideas
Wanna mess around with the recipe? Oh, you totally should. Options are what make these Low Carb Chicken Enchilada Roll Ups so dang loveable. If you’re tired of zucchini (hard to imagine, but hey…), thinly sliced eggplant is another cool “wrap” idea. I’ve even used thin chicken breast as the outside, kind of an enchilada-inception. Those were MEATY. In a good way.
Play with fillings too. Sometimes, I toss in sauteed onions or peppers. A handful of spinach gives major Popeye vibes and an excuse to eat more cheese. Make it spicy with jalapeños, or creamy with a dollop of sour cream inside. Go wild, honestly. If you’re making it for friends or picky eaters, set up a “roll up bar” — everyone assembles their own with their favorite fixings. Hashtag crowd-pleaser.
Low-Carb Mexican Snacks
Not gonna lie, I pretty much eat these Low Carb Chicken Enchilada Roll Ups as a meal. But you want snacks? Got you. Here’s what’s on my table when I’m feeling festive:
- Sliced cucumbers topped with salsa and a sprinkle of Tajin. Ridiculously simple.
- Mini bell peppers, cut in half, stuffed with cream cheese and jalapeños.
- Cheese crisps—shredded cheese baked until golden, then broken into “chips.”
- Guac by the bucketful, because, well, why not?
These are “party in your mouth” territory but totally work for solo Netflix snacks, too.
Recipe Key
Before you go running to the store, here’s a quick breakdown of what makes these Low Carb Chicken Enchilada Roll Ups a five-star restaurant dinner (okay, I exaggerate, but they’re good):
- Doubles as a main dish or snack (brunch, lunch, late-night—just do it)
- Freezer-friendly. Yup, make a batch, freeze, and reheat covered.
- Perfect for people avoiding gluten, carbs, or just plain “diet food” that tastes like cardboard
- Friendly for picky eaters—just change up the filling to suit you
Common Questions
Can I make Low Carb Chicken Enchilada Roll Ups ahead of time?
You sure can. Just assemble them, refrigerate maybe up to 24 hours, and bake when you’re ready. The flavors get even better.
What’s a good substitute if I don’t have zucchini?
Eggplant works, or even long slices of grilled chicken in a pinch. They’re not quite the same but still yum.
Is enchilada sauce really low carb?
Honestly, check the label. Some brands sneak in sugar. Go for one that’s low in total carbs.
Can you freeze these roll ups?
Heck yes. Cool ’em, wrap ’em up tight, and freeze for up to a month. Thaw and bake till hot and bubblin’.
How do you keep the zucchini from getting soggy?
After slicing, sprinkle a little salt and rest ‘em on a paper towel. Pat dry. This draws out water (and saves soggy messes).
Ready to Roll? Try These Low-Carb Goodies at Home
Trust me, Low Carb Chicken Enchilada Roll Ups are a lifesaver for anybody who’s trying to cut back on carbs but kinda refuses to cut back on taste. I’ve made these for “non-keto” friends, and they ended up stealing the leftovers. Want some more inspiration? Check out Low Carb Chicken Enchilada Roll Ups for another awesome spin. Or, pop over and scroll through These Low-Carb Chicken Enchilada Roll Ups use zucchini in place … on Facebook—you’ll see the hype is real. Don’t be surprised if this becomes a weeknight staple. Happy rolling!
Low Carb Chicken Enchilada Roll Ups
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Slice zucchinis thinly lengthwise.
- Lay three overlapping zucchini slices on a board.
- Put a spoonful of chicken mixed with enchilada sauce and cheese on the zucchini slices.
- Roll the zucchini around the filling and place seam side down in a baking dish with a splash of sauce at the bottom.
- Repeat the rolling process until all ingredients are used.
- Pour extra enchilada sauce over the rolled-ups and sprinkle with remaining cheese.
- Bake for around 20 minutes until bubbly and golden.
- Top with chopped green onions before serving.
