Low Carb Chicken Enchilada Roll Ups
Ingredients
The filling and sauce
-
1 3/4
cups
homemade enchilada sauce
-
8
ounces
cooked shredded chicken breast
-
1/2
cup
minced onion
-
2
large
cloves garlic, minced
-
1/4
cup
chopped cilantro
-
1
teaspoon
cumin
-
1/2
teaspoon
dried oregano
-
1/4
teaspoon
chipotle chili powder
-
3/4
cup
shredded Mexican cheese blend
-
sour cream
optional
The zucchini
-
2
large
zucchini
-
1/2
teaspoon
kosher salt
-
fresh black pepper
to taste
-
1
teaspoon
olive oil
Instructions
- Preheat the oven to 400°F and spread 1/4 cup of enchilada sauce in a baking dish.
- Cut the zucchini lengthwise into 1/4-inch thick slices to make 12 slices.
- Season the zucchini with salt and pepper, then grill on high heat for about 2 minutes on each side until pliable.
- In a skillet, heat oil and sauté onions and garlic until soft, about 2 minutes.
- Add chicken, salt, cilantro, cumin, oregano, chili powder, and 1/4 cup of enchilada sauce, cooking for 4 to 5 minutes.
- Spread 3 tablespoons of the chicken mixture on each zucchini slice, roll them up, and place seam side down in the baking dish.
- Top with the remaining enchilada sauce and cheese, cover with foil, and bake for 20 minutes until cheese is melted.
- Serve with sour cream and garnish with cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
8g
Total carbohydrates
19.5g
Total protein
22g
Sodium
947.5mg
Cholesterol
46.5mg
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