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91% would make again

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.

Tasty Team
May 15, 2023

Ingredients

for 4 servings

  • 2 cups cooked shredded chicken (250 g)
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 2 cups shredded monterey jack cheese (200 g), 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 (290 g), plus more for serving
  • 4 zucchinis
  • chopped fresh cilantro, for ganish

Nutrition Info

  • Calories 723
  • Fat 45g
  • Carbs 28g
  • Fiber 18g
  • Sugar 13g
  • Protein 53g

Estimated values based on one serving size.

Preparation

  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!