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Low-Carb Zucchini Enchilada Roll Ups

Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

A low-carb and guilt free alternative to a Mexican favorite - Enchiladas!

Low carb zucchini enchiladas

Ingredients:
 1 tbsp olive oil
 1 onion, chopped
 2 garlic, minced
 1 tsp ground cumin
 2 tsp chilli powder
 3 cups chicken, cut into strips
 1 ⅓ cups red enchilada sauce
 4 zucchini
 2 cups Cheddar cheese, shredded
 sour cream
 cilantro, chopped
 salt
 pepper
Directions:
1

Preheat oven to 350ºF.

2

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.

3

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.

4

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.

5

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.

6

Bake for approximately 20 minutes and until cheese is melted. When done garnish with sour cream and cilantro and serve.

Nutrition Facts

Serving Size 2

Servings 6