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Low Carb Chicken Enchilada Roll Ups

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Nutritional information

225kcal
Calories
19.5g
Carbohydrates
22g
Protein
8g
Fat
3g
Saturated Fat
46.5mg
Cholesterol
947.5mg
Sodium
5g
Fiber
7.5g
Sugar
6
Blue Smart Points
Green Smart Points
4
Purple Smart Points
6
Points +

Low Carb Chicken Enchilada Roll Ups

Healthy, Clean, Whole Food Recipes By Keto4X

Features:

    These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.

    • 35min
    • Serves 4

    Ingredients

    Directions

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    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!,These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.,These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.,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

     

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    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
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    11
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    12
    Done
    13
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    14
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    15
    Done

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