From skinnytaste.com

Low-Carb Zucchini Enchilada Roll Ups

4 servings · 5 min prep · 40 min cook

Ingredients

Ingredients

• 1 3/4 cups homemade enchilada sauce
• 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
• 1/2 teaspoon kosher salt
• fresh black pepper
• 1 tsp olive oil
• 8 ounces cooked shredded chicken breast
• 1/2 cup minced onion
• 2 large clove garlic, minced
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/4 tsp chipotle chili powder
• 3/4 cup shredded Mexican cheese blend
• sour cream

Steps

1. Preheat the oven to 400F. Spread ¼ cup enchilada sauce on the bottom of a 13 x 9-inch baking dish.
2. Cut the 2 large (14 oz each) zucchini lengthwise, into 1/4-inch thick slices until you have a total 12 slices of about the same size. It's easiest to do this with a mandolin.
3. Season both sides of the zucchini with ½ tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

   4 min

4. Heat the 1 tsp oil in a medium skillet over medium-high heat. Sauté onions and 2 large clove garlic on low until soft, about 2 minutes. Add chicken, ½ teaspoon salt, ¼ cup cilantro, 1 tsp cumin, ½ tsp oregano, ¼ tsp chili powder, ¼ cup enchilada sauce, and cook 4 to 5 minutes. Remove from heat.

   6 min

5. Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
6. Top with the remaining 1 ¾ cups enchilada sauce and ¾ cup Mexican cheese blend and tightly cover with foil.
7. Bake 20 minutes, or until the cheese is hot and melted.

   20 min

8. Drizzle with sour cream, if desired and garnish with ¼ cup cilantro.

Nutrition

Per serving

kcal

225

protein

22 g

carbs

19.5 g

fat

8 g

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