Go Back
Low Carb Chicken Enchilada Roll Ups

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
Cook Time 40 minutes
Total Time 45 minutes
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.