Keto High Protein Chicken Enchilada Roll-Ups
In the realm of high-protein, Low-Carb recipes, these Keto high-protein chicken enchilada roll-ups stand as a delicious testament to the idea that a healthy diet doesn’t have to be dull. These roll-ups are a twist on the traditional enchiladas, specifically crafted to cater to high-protein Keto recipes. Keep reading to read about whether the typical enchiladas are Keto-friendly, how you can customize this recipe, and the best ways to store those delightful leftovers.
How to Make It
Step 1
Preheat your oven to 190 C/ 375F. Shred or finely chop the chicken and transfer it to a bowl. Slice the zucchini thinly using a mandolin and set aside. Finely chop the onion and pepper.
Step 2
Add olive oil to a skillet over medium heat. Add the onions and peppers and cook for 2-3 minutes until softened. Add the cumin, garlic powder, and chili powder and cook for 30 seconds until fragrant, then take off the heat.
Step 3
Transfer the cooked veggies to the bowl with the chicken. Add 3/4 cup of enchilada sauce, ½ cup of cheese, and salt. Mix until well incorporated.
Step 4
Spread ¼ cup of enchilada sauce into the bottom of a casserole dish. Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapping a little. Add ¼ cup chicken filling.
Step 5
Roll up the zucchini and transfer to the casserole dish. Repeat until you run out of filling. Spread the remaining ¼ cup of enchilada sauce over the top. Sprinkle the remaining cheese on top.
Step 6
Bake for 20-25 minutes until the cheese has melted and the zucchini has softened. Let it cool for 5-10 minutes. Garnish with fresh spring onion and serve!
Ingredients
- Rotisserie chicken
4 cup, cut pieces
- Onion, white, yellow or red, raw
0.5 small
- Red pepper
0.5 medium – 2 1/2″ diameter x 2 3/4″
- Cumin, ground
2 tsp
- Garlic powder
1 tsp
- Chili powder
1 tsp
- Salt
1 tsp
- Red Enchilada Sauce
1.25 cup
- Zucchini, raw
1 medium
- Monterey Jack cheese, natural
1.5 cup, shredded
- Scallions or spring onions, tops and bulb, raw
2 small – 3″ long