Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Low Carb, Mexican
Calories: 320
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchinis thinly lengthwise.
  3. Lay three overlapping zucchini slices on a board.
  4. Put a spoonful of chicken mixed with enchilada sauce and cheese on the zucchini slices.
  5. Roll the zucchini around the filling and place seam side down in a baking dish with a splash of sauce at the bottom.
  6. Repeat the rolling process until all ingredients are used.
Baking
  1. Pour extra enchilada sauce over the rolled-ups and sprinkle with remaining cheese.
  2. Bake for around 20 minutes until bubbly and golden.
  3. 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.