Description
A delicious low-carb chicken enchilada zoodle bake made with thin zucchini slices, seasoned shredded chicken, enchilada sauce, and melted cheese. It’s the perfect healthy, high-protein dinner for the whole family.
Ingredients
1 tablespoon extra virgin olive oil
1 large white onion, chopped
Salt and black pepper, to taste
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
3 cups shredded chicken
1⅓ cups Siete Red Enchilada Sauce, divided
4 large zucchini, sliced thin with a mandolin or peeler
1 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
1 cup Tillamook Sharp Cheddar Cheese, shredded
Sour cream, for drizzling
Fresh cilantro leaves, for garnishing
Instructions
1. Preheat oven to 350°F.
2. In a large skillet over medium heat, add olive oil. Once hot, add diced onion.
3. Sauté onion until golden and brown, about 5 minutes.
4. Add salt, pepper, garlic, cumin, and chili powder. Stir to combine.
5. Add shredded chicken and 1 cup Siete Red Enchilada Sauce. Mix well until coated.
6. Use a mandolin or vegetable peeler to create thin zucchini slices.
7. Lay out 4 zucchini slices slightly overlapping on a cutting board.
8. Add 2 tablespoons of the chicken mixture on one end, then roll up tightly.
9. Place each roll seam-side down in a baking dish. Repeat with remaining zucchini and chicken.
10. Pour remaining enchilada sauce over the rolls and top with both cheeses.
11. Cover with foil and bake for 15 minutes. Uncover and bake another 5 minutes until bubbly and golden.
12. Garnish with sour cream and fresh cilantro before serving.
Notes
• Use leftover cooked chicken for a quick prep option.
• Slice zucchini very thin using a mandolin or Y-peeler for best results.
• If zucchini slices are too thick, they may crack while rolling.
• Pat zucchini slices with a paper towel to remove extra moisture.
• Don’t overbake to avoid watery texture.
• Try topping with Texas Pete Original Hot Sauce or Crystal Hot Sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Low-Carb, Keto-Friendly
- Method: Baked
- Cuisine: Mexican-Inspired