Zucchini Chicken Enchilada Roll-Ups Recipe

Ingredients

for 4 servings

• 2 cups shredded chicken (250 g), cooked
• 1 teaspoon salt
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced
• 2 cups shredded monterey jack cheese (200 g), divided
• 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

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!

Video Recipe

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