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Zucchini Enchilada Roll-Ups

Zucchini Enchilada Roll-Ups are perfect for a weeknight meal. This recipe uses zucchini strips as a low-carb subsitute for corn tortillas! You can't taste the difference!
Servings: 4 people
Calories: 474kcal

Ingredients

  • 1 rotisserie chicken shredded
  • 2 zucchini
  • 1 tbsp olive oil
  • 1/2 yellow onion finely chopped
  • 1 tbsp red pepper flakes
  • 2 cups enchilada sauce
  • 1.3 cup mexican cheese
  • 4 tbsp greek yogurt

Instructions

  • Preheat the oven to 350

Slicing Zucchini Strips

  • Slice the stem off of each zucchini.
  • Using a vegetable peeler, slice the zucchini lengthwise into very thin slices. (If you are confused, refer to video above recipe card).Set aside.

Make enchilada filling

  • Heat a medium size pan over medium heat.
  • Add olive oil and onions. Sauté onions until softened/translucent (roughly 2-3 minutes)
  • Add red pepper flakes and stir.
  • Add shredded rotisserie chicken and enchilada sauce. Stir until thoroughly mixed. Set aside.

Roll up the Roll-Ups

  • Lay out four strips of zucchini. Let each strip of zucchini overlap the previous strip until you have four laid out flat.
  • Scoop two spoonfuls of the chicken enchilada mixture onto the zucchini foursome.
  • Roll the four strips of zucchini around the enchilada mixture and place on the baking tray.
  • Pour enchilada sauce over the Roll-Ups and drizzle the shredded cheese.
  • Bake in the oven for 20 minutes.
  • Serve with a dollop of Greek Yogurt (as a sour cream substitute) and Enjoy!!!!!!!!!