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Zucchini Enchilada Roll-Ups

by Julie Klink

Inspired by gimmedelicious.com

Ingredients

for 4 servings

  • 2 cups
    shredded chicken, cooked (250 g)
  • 1 teaspoon
    salt
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups
    shredded monterey jack cheese, divided (200 g)
  • 1 teaspoon
    garlic powder
  • 1 tablespoon
    paprika
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 lime, juiced
  • 1 cup
    red enchilada sauce (290 g)
  • 4 zucchinis
  • fresh cilantro, chopped, for ganish

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Preparation

  1. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  2. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  3. Preheat the oven to 400˚F (200˚C).
  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  6. Transfer to a plate and sprinkle with cilantro.
  7. Serve immediately.
  8. Enjoy!
 

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