89% would make again
Zucchini Enchilada Roll-Ups
Tasty Team
Ingredients
for 4 servings
- 2 cups shredded chicken (250 g), cooked
- 1 teaspoon salt
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 2 cups shredded monterey jack cheese (200 g), divided
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lime, juiced
- 1 cup red enchilada sauce (290 g)
- 4 zucchinis
- fresh cilantro, chopped, for ganish
Nutrition Info
Shop ingredients with
- Calories 481
- Fat 29g
- Carbs 14g
- Fiber 4g
- Sugar 8g
- Protein 41g
Estimated values based on one serving size.
Preparation
- In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
- With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
- Preheat the oven to 400˚F (200˚C).
- Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
- Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
- Transfer to a plate and sprinkle with cilantro.
- Serve immediately.
- Enjoy!