Description
Enjoy a flavorful Mexican night with these Zucchini Enchilada Roll-Ups. They’re a delicious, low-carb alternative to traditional enchiladas, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 large zucchini
- 1 cup cooked shredded chicken
- 1/2 cup enchilada sauce
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1 tablespoon chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin planks, about 1/8 inch thick.
- In a bowl, combine the shredded chicken, enchilada sauce, chopped onion, cilantro, chili powder, cumin, salt, and pepper. Mix well.
- Lay out the zucchini planks on a clean surface. Spoon a portion of the chicken mixture onto one end of each plank.
- Roll up the zucchini planks tightly, enclosing the filling.
- Place the roll-ups seam-side down in a baking dish.
- Pour any remaining enchilada sauce over the roll-ups.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- For a vegetarian option, use black beans or seasoned tofu instead of chicken.
- Adjust the spice level by adding more or less chili powder.
- Fresh cilantro adds a wonderful brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll-up
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg