Zucchini Enchilada Roll-Ups
A healthy and low-carb alternative to traditional enchiladas, made with zucchini strips filled with a savory chicken and cheese mixture and baked in a flavorful enchilada sauce.
Instructions
- 1
In a large bowl, mix together chicken, onion, red bell pepper, jalapeño, 1 cup of Monterey Jack, the enchilada sauce, garlic powder, paprika, chili powder, salt, black pepper, and lime juice.
- 2
With a vegetable peeler, shave the zucchini into ribbons. Once you can no longer peel a whole piece of zucchini, peel the rest into smaller strips and save for zoodles!
- 3
Preheat the oven to 400˚F (200˚C). Grease a 9-inch springform pan with nonstick spray.
- 4
Spoon the chicken mixture onto a zucchini ribbon and roll up. Arrange in the prepared springform pan.
- 5
Bake the zucchini roll-ups for 15 minutes. Sprinkle with the remaining cup of Monterey Jack cheese and bake for 10 minutes more, until the cheese has melted.
- 6
Transfer to a plate and sprinkle with cilantro. Serve immediately with more enchilada sauce alongside.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (14)
- •2 cups cooked shredded chicken
- •1 yellow onion, diced
- •1 red bell pepper, seeded and diced
- •1 jalapeño, seeded and diced
- •2 cups shredded monterey jack cheese, divided
- •1 teaspoon garlic powder
- •1 tablespoon paprika
- •1 teaspoon chili powder
- •1 teaspoon kosher salt, divided
- •½ teaspoon freshly ground black pepper
- •1 lime, juiced
- •1 cup red enchilada sauce, plus more for serving
- •4 zucchinis
- •chopped fresh cilantro, for ganish