Ingredients
-
1 3/4 Cups Homemade Enchilada Sauce
-
2 Large 14 Oz Each Zucchini Cut Lengthwise Into 12 (1/4-Inch Thick) Slices
-
1/2 teaspoon kosher salt
-
Fresh Black Pepper to Taste
-
1 Tsp Olive Oil
-
8 Ounces Cooked Shredded Chicken Breast from Rotisserie Chicken
-
1/2 cup minced onion
-
2 Large Clove Garlic Minced
-
1/4 Cup Chopped Cilantro Plus More For Garnish
-
1 Tsp Cumin
-
1/2 Tsp Dried Oregano
-
1/4 Tsp Chipotle Chili Powder
-
3/4 Cup Shredded Mexican Cheese Blend
-
sour cream (optional)
-
Directions
Prep Time: 5min | Cook Time: 40min | Serves: 4
Who says eating low-carb is boring! These rolls are inspired by my Zucchini Rollatini (one of my favorite low-carb dishes!) only with a Mexican spin!,,,To cut the zucchini thin I recommend using a mandolin. This is the one I have (affil link).,I grill the zucchini strips on a grill or grill pan before rolling to prevent them from getting to soggy, and it also makes it easy to roll.,Zucchini Lasagna,Zucchini Pork Dumplings,Three Cheese Zucchini Lasagna Rolls,Baked Zucchini Sticks
_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes. Powered by KETO4X, home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________
Steps
1
Done
|
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size It’s easiest to do this with a mandolin |
2
Done
|
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. |
3
Done
|
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat. |
4
Done
|
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish. |
5
Done
|
Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil. |
6
Done
|
Bake 20 minutes, or until the cheese is hot and melted. |
7
Done
|
Drizzle with sour cream, if desired and garnish with cilantro. |
8
Done
|
|
9
Done
|
|
10
Done
|
|
11
Done
|
|
12
Done
|
|
13
Done
|
|
14
Done
|
|
15
Done
|
|