AuthorKathleen GloverCategoryAppetizers, Gluten Free, Main Meals, PoultryDifficultyBeginnerEnchiladas are my #1 order at Mexican restaurants but they can feel so unhealthy. By subbing out the tortillas and adding a vegetable, I've been able to feel better about eating this more often. Low-Carb (and Gluten Free!) Zucchini Enchilada Roll Ups still have the same enchilada sauce that we all know and love, but feel so much lighter because of the zucchini.
Preheat oven to 350ºF.
Prepare the zucchini by thinly slicing it horizontally, into long sheets of zucchini. They should be about a 1/8 inch thickness. This can be done with a mandolin or carefully with a knife.
In a large skillet, heat oil over medium heat. When the oil is hot, add the onion, and season with salt. Saute until golden, around 5 minutes, then add the garlic, cumin, chili, 1 cup enchilada sauce, and the chicken. Stir until combined, then set aside until needed.
After that, lay out the zucchini slices on a cutting board and place 3 tablespoons of the chicken enchilada mixture at one end of the zucchini slice. Carefully, roll-up the zucchini to wrap up the filling. Transfer each roll-up to a 9x13 baking dish, seam side down. Repeat with the remaining zucchini and chicken mixture.
When all the roll-ups are in the baking dish, pour the rest of the enchilada sauce on top of the zucchinis, and sprinkle with cheese.
Bake for approximately 20 minutes and until cheese is melted. When done garnish with sour cream and cilantro and serve.
Ingredients
Directions
Preheat oven to 350ºF.
Prepare the zucchini by thinly slicing it horizontally, into long sheets of zucchini. They should be about a 1/8 inch thickness. This can be done with a mandolin or carefully with a knife.
In a large skillet, heat oil over medium heat. When the oil is hot, add the onion, and season with salt. Saute until golden, around 5 minutes, then add the garlic, cumin, chili, 1 cup enchilada sauce, and the chicken. Stir until combined, then set aside until needed.
After that, lay out the zucchini slices on a cutting board and place 3 tablespoons of the chicken enchilada mixture at one end of the zucchini slice. Carefully, roll-up the zucchini to wrap up the filling. Transfer each roll-up to a 9x13 baking dish, seam side down. Repeat with the remaining zucchini and chicken mixture.
When all the roll-ups are in the baking dish, pour the rest of the enchilada sauce on top of the zucchinis, and sprinkle with cheese.
Bake for approximately 20 minutes and until cheese is melted. When done garnish with sour cream and cilantro and serve.