Low Carb Chicken Enchilada Roll Ups

There’s something incredibly satisfying about a dish that feels indulgent without all the guilt. That’s exactly what you get with Low Carb Chicken Enchilada Roll Ups. Picture this: a cozy evening at home, a craving for something cheesy, savory, and just a little bit spicy. I remember the first time I made these roll-ups. I had some friends over for a casual get-together, and I wanted to impress them without spending the entire evening in the kitchen. These enchilada roll-ups not only delivered on flavor, but they also showcased how wonderfully zucchini can take the place of traditional tortillas in a low-carb lifestyle. They were a hit! Everyone loved how each bite was packed with flavor and the freshness of the ingredients.

As I prepared the dish, I couldn’t help but feel a sense of excitement. The combination of tender grilled zucchini, savory chicken, and a rich homemade enchilada sauce creates a delightful experience. Plus, they’re so versatile! You can tweak the spices based on your preference or add in some extra veggies if you’re looking to sneak in more nutrients. The Low Carb Chicken Enchilada Roll Ups have since become a staple in my home, and I’m sure they will be in yours too. Whether it’s a quick weeknight dinner or a dish to impress guests, these roll-ups are sure to satisfy your cravings.

Shopping List for Low Carb Chicken Enchilada Roll Ups

When it comes to making the Low Carb Chicken Enchilada Roll Ups, the ingredients are simple yet impactful. Each component contributes to the overall flavor and texture, making them a delightful dish. Using fresh and quality ingredients ensures that your roll-ups are both delicious and nutritious. Here’s what you’ll need:

• 1 3/4 cups homemade enchilada sauce: This is the heart of your dish, delivering rich and spicy flavor.
• 2 large zucchini (about 14 oz each): Cut into 12 slices, they serve as the low-carb wrapper.
• 1/2 teaspoon kosher salt: Essential for enhancing flavors.
• Fresh black pepper: To taste, adding a hint of spice.
• 1 teaspoon olive oil: For sautéing the vegetables.
• 8 ounces cooked shredded chicken breast: Pre-cooked for convenience, it adds protein.
• 1/2 cup minced onion: For sweetness and depth of flavor.
• 2 large cloves garlic: Minced for that aromatic touch.
• 1/4 cup chopped cilantro: Fresh herbs brighten the dish.
• 1 teaspoon cumin: Adds a warm, earthy flavor.
• 1/2 teaspoon dried oregano: For a hint of herbal flavor.
• 1/4 teaspoon chipotle chili powder: This delivers the heat.
• 3/4 cup shredded Mexican cheese blend: The gooey, melted topping that makes it irresistible.
• Sour cream: Optional, for drizzling or serving.

Directions for Low Carb Chicken Enchilada Roll Ups

Making these Low Carb Chicken Enchilada Roll Ups is a breeze! Follow these simple steps to create a dish that will wow your taste buds.

1. Preheat your oven to 400F. This temperature is perfect for melting the cheese and ensuring everything heats through.
2. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish. This not only prevents sticking but also adds flavor to the base of your roll-ups.
3. Next, cut the zucchini lengthwise into 1/4-inch thick slices until you have a total of 12 slices. Using a mandolin makes this step easier and ensures uniform thickness.
4. Season both sides of the zucchini slices with 1/2 teaspoon of salt and fresh black pepper to taste. This will enhance the flavor of the zucchini.
5. Heat a grill pan over high heat and grill the zucchini slices for about 2 minutes on each side until they’re pliable and grill marks form. This step helps to dry them out a bit, making them easier to roll.
6. While the zucchini is grilling, heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the minced onion and garlic, sautéing until they are soft, about 2 minutes.
7. Add the shredded chicken, kosher salt, chopped cilantro, cumin, oregano, chipotle chili powder, and 1/4 cup of the enchilada sauce to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until everything is heated through and well combined.
8. Spread 3 tablespoons of the chicken mixture on each slice of grilled zucchini. Roll the slices up tightly and arrange them seam side down in the prepared baking dish.
9. Top the rolls with the remaining enchilada sauce and sprinkle the Mexican cheese blend evenly on top. Cover tightly with foil to keep the moisture in while baking.
10. Bake for about 20 minutes, or until the cheese is hot and melted. Remove from the oven and let it cool slightly before serving. Optional: drizzle with sour cream and garnish with additional cilantro.

Helpful Notes about Low Carb Chicken Enchilada Roll Ups

Here are some helpful notes to keep in mind while making Low Carb Chicken Enchilada Roll Ups.

• Storage: Once baked, leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze these roll-ups before baking. Just wrap them tightly and store them in the freezer for up to 2 months.
• Pairing: These roll-ups pair wonderfully with a fresh salad or guacamole on the side for a complete meal.
• Serving Size: Each roll-up is quite filling, but feel free to serve two per person if you’re extra hungry!
• Spice Levels: Adjust the amount of chipotle chili powder to control the heat level based on your preference.

What to Serve Alongside Low Carb Chicken Enchilada Roll Ups

When thinking about perfect pairings for Low Carb Chicken Enchilada Roll Ups, consider these delightful options:

• Fresh Green Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette complements the richness of the roll-ups beautifully.
• Guacamole: Creamy guacamole adds a delicious contrast and a burst of flavor that enhances your meal.
• Mexican Rice: For those who want a heartier side, a small serving of Mexican rice balances out the dish.
• Refried Beans: These can be an excellent side, adding protein and a creamy texture to your plate.
• Festive Occasions: Serve these roll-ups during gatherings or game days; they’re perfect for sharing!
• Seasonal Touches: In summer, a corn salsa with lime can add freshness; in winter, a warm roasted vegetable medley makes a great accompaniment.

FAQ

Conclusion

The Low Carb Chicken Enchilada Roll Ups are truly a standout dish, combining the delightful flavors of traditional enchiladas with a healthier twist. They are perfect for any occasion, whether it’s a family dinner or a gathering with friends. I encourage you to try making these delicious roll-ups yourself. I guarantee once you take that first bite, you’ll be hooked!

Low Carb Chicken Enchilada Roll Ups

The ultimate comfort food, Low Carb Chicken Enchilada Roll Ups deliver cheesy goodness without the guilt. Stuffed with tender chicken and fresh zucchini, they make a satisfying and healthy weeknight dinner. You won't believe how easy and delicious these roll-ups are to prepare—perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups homemade enchilada sauce
• 2 large zucchini cut lengthwise into 12 (1/4-inch thick) slices
• 1/2 teaspoon kosher salt
• to taste fresh black pepper
• 1 teaspoon olive oil
• 8 ounces cooked shredded chicken breast from rotisserie chicken
• 1/2 cup minced onion
• 2 large clove garlic minced
• 1/4 cup chopped cilantro plus more for garnish
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chipotle chili powder
• 3/4 cup shredded Mexican cheese blend
• sour cream optional

Equipment

• Blender
• Skillet
• Frying pan
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 400F. This temperature is perfect for melting the cheese and ensuring everything heats through.
2. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish. This not only prevents sticking but also adds flavor to the base of your roll-ups.
3. Next, cut the zucchini lengthwise into 1/4-inch thick slices until you have a total of 12 slices. Using a mandolin makes this step easier and ensures uniform thickness.
4. Season both sides of the zucchini slices with 1/2 teaspoon of salt and fresh black pepper to taste. This will enhance the flavor of the zucchini.
5. Heat a grill pan over high heat and grill the zucchini slices for about 2 minutes on each side until they’re pliable and grill marks form. This step helps to dry them out a bit, making them easier to roll.
6. While the zucchini is grilling, heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the minced onion and garlic, sautéing until they are soft, about 2 minutes.
7. Add the shredded chicken, kosher salt, chopped cilantro, cumin, oregano, chipotle chili powder, and 1/4 cup of the enchilada sauce to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until everything is heated through and well combined.
8. Spread 3 tablespoons of the chicken mixture on each slice of grilled zucchini. Roll the slices up tightly and arrange them seam side down in the prepared baking dish.
9. Top the rolls with the remaining enchilada sauce and sprinkle the Mexican cheese blend evenly on top. Cover tightly with foil to keep the moisture in while baking.
10. Bake for about 20 minutes, or until the cheese is hot and melted. Remove from the oven and let it cool slightly before serving. Optional: drizzle with sour cream and garnish with additional cilantro.

Notes

Once baked, leftovers can be stored in an airtight container in the fridge for up to 3 days. You can freeze these roll-ups before baking. Just wrap them tightly and store them in the freezer for up to 2 months.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.