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These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.
Low Carb Chicken Enchilada Roll Ups
Who says eating low-carb is boring! These rolls are inspired by my Zucchini Rollatini (one of my favorite low-carb dishes!) only with a Mexican spin!
We love zucchini all year, but with summer coming to an end soon I am trying to cook it as much as possible. These turned out fabulous, my homemade enchilada sauce is a must for the best flavor!
You can use leftover rotisserie chicken, or make it yourself in the slow cooker by covering the chicken breasts with just enough water or broth, then cooking high 4 hours. After that shred the meat with two forks and proceed with the directions.
Tips:
- To cut the zucchini thin I recommend using a mandolin. This is the one I have (affil link).
- I grill the zucchini strips on a grill or grill pan before rolling to prevent them from getting to soggy, and it also makes it easy to roll.
How To Make Low-Carb Chicken Enchiladas
More Zucchini Recipes You May Enjoy:
Low-Carb Zucchini Enchilada Roll Ups
These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.
Yield: servings
Serving Size: 3 roll ups
Ingredients
- 1 3/4 cups homemade enchilada sauce
- 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
- 1 tsp 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 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp chipotle chili powder
- 3/4 cup shredded Mexican cheese blend
- sour cream, optional
Instructions
- Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
- Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
- Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
- Drizzle with sour cream, if desired and garnish with cilantro.
Last Step:
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Nutrition
Serving: 3 roll ups, Calories: 225 kcal, Carbohydrates: 19.5 g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 46.5 mg, Sodium: 947.5 mg, Fiber: 5 g, Sugar: 7.5 g
This was delicious! I had leftover skinnytaste homemade enchilada sauce and chicken and this turned out as a quick and easy weeknight dinner.
Made thiese as one of three enchilada options for a dinner party. These were very well liked. I loved the opportunity to have a gluten-free/tortilla free menu option. My husband finds the Skinnytaste enchilada sauce recipe too spicy so I leave out the chipolte chiles and then start with 1/2 of other spices and add more after tasting.
Definitely one of our favorites! I used left over chicken from your instant pot salsa shredded chicken recipe and it was great!
Perfect!
Just made these tonight and omg what a hit! I did add a little more seasoning to the shredded chicken. I used fat free greek yogurt instead of sour cream.
My husband and I needbto lose some weight but we love carbs. We weren’t very happy when a dietition said we needed to cut them. I tried this recipie and WOW!! We loved it! I wilk make this a few times a month and shared it with my Mom and step-dad! Thank you!!
Made this for Cinco de Mayo and my husband & I loved it! It took a k=little longer to prep than I planned, but worth the rate. I followed the recipe as written. Will DEFINITELY make again!
Can I make this the day before I want to serve???
I had green Chile enchilada sauce on hand, so that is what I used but it was still absolutely delicious!! Can’t wait for my fiancé to get off his long shift and come home to these!
Made this as a lasagna with the noodles slightly thicker. I still grilled them and it added a really nice flavor. Since I am on weight watchers, I added corn, black beans and a can of green chilies to the mixture. Was absolutely fantastic! Thank you!
Tonight I made the Chicken Zucchini enchilada roll ups! Came out so delish!! I skipped the sour cream, otherwise followed exactly and it came out fantastic!! Thank you’n
I made this exact version and changed it up with tortillas when I ran out of zucchini. This zucchini roll ups were delicious! Way better tasting than the tortilla version. Hubby said the exact same thing. So easy to make and so delicious. Will be making this recipe over and over again! Yummmm!
It says that it’s 225 calories, but for how many roll ups? Thank you.
Hi Zach! 4 servings- 3 rolls each serving.
Can any of these zucchini recipes be made ahead and frozen to bake or warm up later?
How are these loaded with 20g of carbs in 4 rolls???
I would like to know the same
Tasted very good just like you said Thank You
Can you bake the zucchini if you don’t have a grill pan? What would you recommend for baking time/temp?
Thanks!
Rachel
My husband and I love this recipe! Next time however, I will add either black beans or pinto beans to bulk up the fiber. There is plenty of sauce to handle a can of beans. Thank you for this recipe, as we loved it!
Loved the flavor.s…. such a great dish! Enchilada sauce was delicious too….definitely on my repeat list 🙂 My zucchini was too thin so I doubled up and it worked great…. took a little longer, I cooked chicken thighs, but after that it was easy, and inexpensive to make!
Love it! Mine would have fit in a pan half the size. Don’t know if I had small zucchinis but I can’t imagine having enough filling if the zucchinis were larger. Definitely will make again.
Delish! HH loved it. I sautéed the zucchini planks beforehand to soften them and remove some moisture. Added grilled corn. I also added chalula lime hot sauce. Will make again. Thanks for the recipe! Yum!
Made these tonight, so delicious, thank you!
These were delicious, as was the enchilada sauce linked to. I would say that I thought the time estimates were a little low given all the steps and components. I also made the enchilada sauce and pressure-cooked chicken, but it took almost 1.5 hours.
Me too! I go a little slow because of shoulder issues but still seemed a long time.
Delicious! I made it this morning for a Cinco de Mayo/Kentucky Derby party today.I used my mandolin to slice the zucchini and canned enchilada sauce. I also bought a rotisserie chicken to really make it simple.I loved it and hope all my friends will too.
This on my make again and again list
Delicious
It’s takes a little time, but well worth. Not a ton of time… just some time if you get my drift.
You can cut time by having the homemade enchilada sauce already made up.
I’m thinking this would make a nice little appetizer.
Yumm…
I made these a few weeks ago and need to make them again. I made the recipe as is with canned enchilada sauce and it was superb! We ate it for like 3 meals haha. Not real quick to make, I will say that but very delicious !
My husband can’t eat seeds. What can I substitute for the zucchini?
I know you might not see this, but is there a technique to safely slice the zucchini with a mandolin? This recipe looks delicious, but I’m scared I might injure myself
Hm, it might be helpful to search for youtube tutorials on this
I use Kevlar gloves. Bought them on Amazon for like $8. Got the top from Alton Brown.
As I was making this I though “I hope this is good, but not so
good that I have to make it again”. It took way longer than 40 minutes to make. Admittedly I have terrible time management (and no mandolin), but this took me like 2 hours. Unfortunately, it was delicious. Will make this again, but only on lazy days where I have way too much time.
Made this tonight! Came out fantastic! Used chicken breast I cooked and seasoned instead of the store bought.
My zucchini did not cooperate, broke in pieces, so I turned it into a casserole.
I had a problem because my mandolin has a lip on the top of it so I couldn’t fit the zucchini flat and push through. After trial and error I could get the angle and timing right to get a whole piece through without cutting my fingers. Design flaw in the mandolin. Will have to look for another one.. It was a pain.
Amazing! We made this as a layered casserole instead of roll ups and both my toddlers cleared their plates. Bravo!
We enjoy everything that you make! Loving it! I just have a question about the points on this recipe. I try to look at where the points are coming from so that I can omit if necessary or optional if I’m going over. I can’t quite figure out why this recipe is 5 points per serving. Am I missing something? (Quite possible. . .I’m new to the point life!) Thank you!!
I think it’s the cheese. Also the serving size is 3 roll ups. 🙂
So yummmy!!! Can’t believe how good these taste!!
Just made this and loved it! Thank you so much! I also noticed the Keto comments and wondered why people mentioned Keto since it’s not tagged Keto but now I do see in the description it does say “perfect for Keto, gluten free and low carb diets”, so I’m wondering if there is something we can change about it to make it Keto? Where are the carbs coming from in the recipe?
20 grams of carbs for a small serving is definitely not Keto. The Keto diet usually shoots for a 75/15-20/5 percent ratio of Fat/Protein/Carb. Recipe was good but I was shocked when my wife gave me the nutrition information.
This recipe isn’t tagged as Keto.
Yes it is. It’s tagged as K, KF, GF & LC. :/
My apologies you were correct, typo, fixed now.
It’s still tagged as Keto.
Gina,
You never cease to amaze me with your DELICIOUS recipes! These were divine. Bravo for a job well done. Every recipe of yours that I have tried is very flavorful. Kept up the great work. Forever your fan. They are relatively easy to make. Thank you for great dinners. My family loves your dinners.
This is amazing Love it make it all the time ❤️❤️❤️❤️❤️❤️❤️❤️
It was soooo delicious, my family gobbled it up.. I would make two time the recipes, because we truly didn’t have a bite left, I would have loved some for leftovers for the week. I added a can of green chilies to the chicken mixture, and made a sour cream enchilada sauce crema as a side.
This was so incredibly good! The zucchini was a bit time consuming but totally worth it as we had leftovers for days (and finished every bite). Putting this one into regular rotation and am going to experiment with different proteins as well!
This is the best recipe ever!!!! YUMMY – absolutely love it. So easy to make!! I followed recipe – except added a little extra chipotle to the sauce. Then, in an effort to just save time – instead of rollups – I made a lasagna – same concept – just a different presentation. This is a definitely awesome dish and is on my meal rotation plan!! Even better left over!! Reminder – important to grill zucchini/heat in pan to get excess moisture out. My zucchine stayed crisp and was awesome!!
This recipe is so awesome!!!! Love love love the enchilada sauce! I did everything as you said but instead of making rollups – in order to same time – I made “lasagna” – same concept – just a different layout. This is definitely on my rotation now!!! THANK YOU SO MUCH~~~
We made these 2 nights ago and they were delicious. It took a long time for me to prepare them, so I don’t know if it’s something I will make very often.
Loved the flavor, but not so crazy about assembly. I think next time I’ll do layers instead like a lasagna and use more zucchini. That enchilada sauce though! AH-MAZING.
My zucchini was too long to slice into strips (it was longer than my mandolin!) So I did rounds and then stacked them with some filling in between. It’s cooking now and I’m so excited!
Amazing. I used my own family homemade enchilada sauce. My mandolin must’ve cut too thin but I still put it all together!! Had for lunch the next day. Omg sooo good thank you for making me love to cook again. I try your recipes every evening for dinner and love sharing leftovers at work.
I am so glad I made the enchilada sauce…AMAZING! Even my little man who isn’t a fan of zucchini liked it 😉
These are absolutely delicious! I love all your recipes Gina! They are good and not crazy over the top things that my family won’t eat! These def take a little time to make – but they are worth the effort! The SAUCE. Though- that makes all the difference! Thank you so much for all
These delicious recipes and weight watcher points info! Can’t wait for the new cookbook!
Thanks Kristen!
Can;t wait to try this!!!
Amazing recipe. As always, Gina does it AGAIN! So thankful for your brilliance.
I don’t have a grill or grill pan. Any work around? Or just try to go without?
Thank you for such inspiring recipes.
Did you figure this out yet? I made this tonight and i just set my zucchini slices on the grate over the flame on my stovetop! It worked beautifully and got that wonderful char flavor. Hope this is a help to you or anyone else!
Did you ever get your answer to this? I made this last night and it was amazing. I didn’t want to fire up the grill for just the zucchini slices, so I did them on the grates over the flames on my gas stove top…like when you char peppers. It worked perfectly, and you got those tasty little char marks on them. So delicious. And don’t skip the step of making Gina’s enchilada sauce, my husband says he could eat her sauce on a flip-flop! Hope this helps you and anyone else having the same problem.
What would be another way to get shredded chicken, other than a rotisserie?
2-3 boneless skinless chicken breasts or 4 boneless skinless chicken thighs + 1 C favorite salsa. Put in slow cooker 3-4 hrs on low or 1-2 hrs on high. Remove chicken & shred while warm. I do big batches every week for burritos, quesadillas, burrito bowls or salad. Great for grab-n-go Meals.
while this sounds quite tasty, this isn’t PERFECT for keto because it’s low fat and almost 20 carbs for one meal — but i’ll keep it tucked away for after we reach our weight goals. until then we’re stuck with 20 carbs per day total. it sounds really good and we love Mexican food.
This looks divine, I love that you substituted Zucchini for the tortillas. I’m always on the look out for ways to reduce my simple carbs. I just found, The Ultimate Protein Cookbook by Melanie Wildman, tons of easy high protein dinners. So far they’re pretty tasty! Can’t wait to try yours!
Thank you so much for this recipe, I can’t wait to try it!
Can this be frozen before baking , then thawed & baked? Worried re texture of zucchini getting mushy?
It might get soggy, you can make the filling ahead of time and refrigerate.
Good idea! Thanks!
Gina this sounds AMAZING. Can I ask where the points are coming from? I’m assuming JUST the cheese and “maybe” 1 from the oil? I’m doing Simply Filling and I think if I change the cheese to FF, I can get this down to 0 or Simply Filling. Thank you for all you do. I love your recipes. I have both your cookbooks and pre-ordered the third. Can’t wait to get it. Loved your “bonus” recipes too for pre-ordering.
Yum-tastic as always!!
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