Get ready to relish these delightful Cheesy Chicken Zucchini Roll-Ups as your next low-carb and keto-friendly meal. Trade in tortillas for thin zucchini slices and enjoy flavorful shredded chicken wrapped in a layer of oozing melted cheese.
In a large skillet over medium heat, heat olive oil.
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Add chopped onion and cook until softened, about 4-5 minutes.
4
Add minced garlic, cumin, chili powder, salt, and black pepper, and cook until fragrant, about 1 minute.
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Add the shredded chicken and 1 cup enchilada sauce, and stir until well-coated. Remove from heat.
ENCHILADAS
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Use a Y-shaped vegetable peeler to slice zucchinis into about 30 thin, wide strips. Slightly overlap 3 slices and place a spoonful of chicken mixture on them.
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Roll the zucchini slices up and transfer to a baking dish.
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Repeat with remaining zucchini strips and chicken mixture, yielding about 24 roll-ups.
9
Pour the remaining 1 1/2 cups enchilada sauce over the zucchini roll-ups and top with 2 cups Mexican blend cheese.
BAKING
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Bake in preheated oven until cheese is melted and bubbling, about 20 minutes.
GARNISH
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Garnish with chopped cilantro, sliced jalapenos, and cubed avocado before serving.