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Zucchini Chicken Enchilada Roll-Ups Recipe

Ingredients

  • 1 lb. 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!