ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
91% would make again

Zucchini Enchilada Roll-Ups

Tasty Team
June 10, 2019

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

  • Calories 502
  • Fat 27g
  • Carbs 26g
  • Fiber 6g
  • Sugar 13g
  • 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!

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

  • Calories 502
  • Fat 27g
  • Carbs 26g
  • Fiber 6g
  • Sugar 13g
  • 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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.