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91% would make again

Zucchini Enchilada Roll-Ups

Julie Klink
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

Powered by
    Calories 481
    Fat 29g
    Carbs 14g
    Fiber 4g
    Sugar 8g
    Protein 41g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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!
  3. Preheat the oven to 400˚F (200˚C).
  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  5. 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.
  6. Transfer to a plate and sprinkle with cilantro.
  7. Serve immediately.
  8. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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