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Zucchini Chicken Enchilada Roll-Ups
Hey there friend! Here’s some comfort food made gluten free, low carb, and pretty darn healthy (but crazy delicious!!! ) to add to your plans!
Hope you enjoy this as much as we do!
Makes about 4-5 servings
Makes about 4-5 servingsIngredients:
- 1lb. chicken breasts, or tenders
- 2 Tbsp avocado oil, or extra-virgin olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 1.5 cups enchilada sauce, gluten free, divided
- 4 large zucchini (I used both yellow and green ones), sliced with a wide peeler, or mandolin
- 1/3 cup shredded all-natural cheese
- sea salt and fresh ground black pepper, to taste
Instructions:
Preheat oven to 350ºF.
In large skillet over medium, heat the oil.
Add chicken breasts and cook for about 6 minutes on each side, or until cooked through and no longer pink in the middle.
Season with sea salt and pepper then set aside on a board. Once it’s cooled a bit, shred it using 2 forks.
In the same pan add in the onion and cook for about 3 minutes until translucent. Add the garlic and spices, then return the shredded chicken to the pan.
Pour in 1 cup of enchilada sauce then stir well until combined.
On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other.
Add spoonful of chicken mixture on top at one end as shown.
Roll up and transfer carefully to a baking dish.
Repeat with remaining zucchini and chicken mixture.
Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese.
Bake for approximately 20 minutes and until cheese is melted.
Enjoy!
❤Rachel
Ingredients
- 1lb. chicken breasts, or tenders
- 2 Tbsp avocado oil, or extra-virgin olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 1.5 cups enchilada sauce, gluten free, divided
- 4 large zucchini (I used both yellow and green ones), sliced with a wide peeler, or mandolin
- 1/3 cup shredded all-natural cheese
- sea salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 350ºF.
- In large skillet over medium, heat the oil.
- Add chicken breasts and cook for about 6 minutes on each side, or until cooked through and no longer pink in the middle.
- Season with sea salt and pepper then set aside on a board. Once it's cooled a bit, shred it using 2 forks.
- In the same pan add in the onion and cook for about 3 minutes until translucent. Add the garlic and spices, then return the shredded chicken to the pan.
- Pour in 1 cup of enchilada sauce then stir well until combined.
- On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other.
- Add spoonful of chicken mixture on top at one end as shown.
- Roll up and transfer carefully to a baking dish.
- Repeat with remaining zucchini and chicken mixture.
- Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake for approximately 20 minutes and until cheese is melted. Enjoy!
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