Low Carb Chicken Enchilada Roll Ups
Delicious low-carb enchiladas made with zucchini instead of tortillas, filled with cheesy shredded chicken and topped with flavorful enchilada sauce.
Ingredients
Main Ingredients
- 2 large zucchinis Slice thinly lengthwise.
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 1 cup enchilada sauce Store-bought or homemade.
- 1 cup shredded cheddar cheese For a cheesy filling.
- 1 cup shredded Monterey Jack cheese For a creamy texture.
- 1/4 cup chopped green onions For topping.
- seasoning (cumin, chili powder, garlic powder) To taste.
Instructions
Preparation
- 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.
Baking
- 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.
Notes
These roll-ups are freezer-friendly. Assemble, freeze, and reheat when needed. For spice lovers, add jalapeños to the filling or serve with sour cream.