These Zucchini Enchilada Roll Ups Tacos are a tasty and healthy take on regular enchiladas. Spiced chicken is put inside sliced zucchini, rolled up, and baked in enchilada sauce. They taste great, are cheesy, and are great for a low-carb taco night.
Ingredients: 3 large zucchinis, thinly sliced lengthwise. 1 cup cooked and shredded chicken. 1 cup shredded cheddar cheese. 1 cup enchilada sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Sour cream, for serving.
Instructions: Turn on your oven and heat it up to 375F 190C. The diced onion, bell pepper, and garlic should be cooked in a large skillet until they get soft. In a skillet, mix the chili powder, cumin, salt, and pepper with the chicken shreds. After a few minutes, cook the chicken until it's hot all the way through and the spices are well mixed in. Put a little enchilada sauce in the bottom of a baking dish. Place a zucchini slice on the work surface. Add a tablespoon of the chicken mixture to one end of the slice. Put the rolled-up zucchini in the baking dish with the seam facing down. Do it again with the rest of the chicken mixture and zucchini slices. Cover the zucchini roll-ups with the rest of the enchilada sauce and top with shredded cheddar cheese. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until the zucchini is soft. Serve hot with sour cream and fresh cilantro leaves on top. Eat your Zucchini Enchilada Roll Ups Tacos and enjoy them!
Prep Time: 20 minutes
Cook Time: 25 minutes
moses lake first church of the nazarene