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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
Low Carb Chicken Enchilada Roll UpsWho 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: 4 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
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.