Chicken Enchilada Zucchini Roll Ups

Low-Carb, Keto, Gluten-Free

These lightened up chicken enchiladas use zucchini strips instead of tortillas, Greek yogurt, and a healthier, homemade enchilada sauce. I love chicken enchiladas so much, but let’s be honest – they aren’t the best for you. This recipe is a perfect way to make a favorite meal become guilt free, while getting an extra serving of veggies in. This is sure to become a favorite recipe in your house and you will hardly miss the tortillas!

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Kitchen Gadgets We Love for this Recipe:

• Mandoline Slicer – This is a must have for this recipe. I tried to make this same recipe without a mandoline and sadly it just didn’t work. It is nearly impossible to slice the zucchini to the correct thickness without a mandoline. This was something I personally put off purchasing for a long time, and now that I bought one, I can’t imagine not having one. It really does make slicing a million times easier!
• KitchenAid Mixer – I actually use this to shred the chicken (in addition to using it for baking). Though you can shred chicken without a stand mixer, it is so effortless to use one. Simply throw in the bowl, use the beater blade, and turn to medium for a couple of minutes. You will have perfectly shredded chicken every time! One of the amazing, lesser known features of the KitchenAid mixers.

Ingredients:

• 1 rotisserie chicken (about 2 cups of chicken), shredded
• 1/2 cup green onions, thinly sliced
• 1/3 cup fresh cilantro, finely chopped
• 4 oz can diced green chilies
• 1/4 cup grass-fed Greek yogurt
• 1 1/2 cups grass-fed cheddar cheese
• 3 large zucchini
• Sea salt
• Optional garnishes: avocado, Greek yogurt, cilantro, and green onions

Enchilada Sauce:

• 2 tbsp avocado oil
• 2 tbsp whole wheat all-purpose flour (you could use another flour to make this gluten-free)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 14 oz organic low-sodium chicken broth
• 8 oz tomato sauce
• 1 tsp sea salt
• 1/2 tsp garlic powder

Recipe:

Zucchini Wraps:

1. Using a mandoline (I have this one and love it), set to .05 mm thickness. Cut off both ends of zucchini and slice on mandoline lengthwise. **You need to have a mandoline to do this effectively. I tried really hard without one and it just did not work.
2. Lay zucchini slices onto paper towels and sprinkle generously with sea salt. **See photo
3. Allow zucchini slices to sit while you prepare the filling and enchilada sauce. (This step is very important because it releases the water from the zucchini before baking)
4. Once ready to use, pat zucchini slices dry.

Enchilada Sauce:

1. Turn the stove to medium-high heat. Whisk 2 tbsp avocado oil, 2 tbsp flour, and 2 tbsp chili powder together to make a roux. Allow to cook for 1 minute to cook off flour taste.
2. Add in 8 oz tomato sauce, 1 tsp cumin, 1 tsp sea salt, and 1/2 tsp garlic powder. Stir together until fully incorporated
3. Stir in 14 oz chicken broth and allow mixture to come to a boil.
4. Once the sauce boils, reduce heat to low.
5. Allow sauce to simmer for 20 minutes, stirring occasionally.
6. Remove from heat and set aside.

**I often double the sauce recipe because we LOVE the sauce and always want extra. The sauce also freezes well and is a great sauce to have on hand during a busy week. When you want to use the sauce, just reheat over medium-low heat, stirring frequently.

Enchilada Filling:

1. Combine the shredded chicken, 1/2 cup green onions, 1/3 cup chopped cilantro, 4 oz diced green chilies, 1/4 cup Greek yogurt, 1 cup shredded cheese, and 1/2 cup enchilada sauce. Stir together until well combined.

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Enchilada Assembly:

1. Preheat oven to 350 degrees.
2. Spread 1/2 cup enchilada sauce on the bottom of a glass baking dish.
3. Lay out four zucchini slices, slightly overlapping them lengthwise. This should make what would be the width of a regular tortilla. **See photo above for steps 3 and 4
4. Place about 1/4 cup of filling near the end closest to you of the zucchini wrap. Roll away from you until you have wrapped zucchini around filling completely to form a roll.
5. Put zucchini roll into the pan seam side down. **See photo above
6. Repeat steps 4 and 5 until you have used all of your filling
7. Pour remaining enchilada sauce over top
8. Top with remaining 1/2 cup shredded cheese (plus more if you would like)
9. Bake for about 20 minutes until cheese is bubbly and zucchini is tender.
10. Garnish with Greek yogurt, sliced avocado, sliced green onions, and cilantro
11. Serve immediately with a side of cauliflower rice (or rice of choice) and enjoy!

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**Recipe serves 4 people

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