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Low-Carb Zucchini Enchilada Roll Ups

Skinnytaste
  • 35 minutes
  • Serves 4

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 tsp

kosher salt

fresh black pepper,

1 tsp

olive oil

8 oz

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