Looking for a delicious way to cut carbs but not skimp on flavor? Try this delicious chicken enchilada recipe with a super low carb twist!
Chicken Zucchini Enchilada Roll-ups
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
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!