Description
A healthy twist on a classic Mexican dish, these Zucchini Enchilada Roll Ups are low-carb and bursting with flavor, featuring shredded chicken and cheese.
Ingredients
Scale
- 2 large zucchinis
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis lengthwise into thin strips.
- In a mixing bowl, combine shredded chicken, cheese, chili powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a spoonful of the chicken mixture on each zucchini strip and roll them up.
- Arrange the rolls in the baking dish, seam side down, and cover with remaining enchilada sauce.
- Sprinkle additional cheese on top, if desired.
- Brush zucchini rolls lightly with olive oil.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Great served with fresh guacamole or a crisp salad. Can be customized with various fillings and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg