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2. **Prepare Baking Dish:** Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
3. **Assemble Roll-Ups:** Place 2-3 slices of zucchini on a working surface, slightly overlapping to form a 3-4 inch wide roll. Place 2-3 tablespoons of the chicken filling on the zucchini slices, roll up, and place in the baking pan. Repeat until all filling and zucchini are used, creating about 24 rolls.
4. **Top and Bake:** Drizzle the remaining 1/2 cup enchilada sauce over the top of the rolls, followed by the cheese.
5. **Bake:** Bake in a preheated 375°F (190°C) oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
6. **Garnish and Serve:** Enjoy, garnished with cilantro if desired.
**Tips:**
– Use a mandoline to slice the zucchini thinly for easier rolling.
– For added flavor, mix cheddar cheese and Monterey Jack cheese.
**Nutrition Facts (per serving):**
– Calories: 343
– Fat: 10g (Saturated: 4g, Trans: 0.2g)
– Cholesterol: 54mg
– Sodium: 867mg
– Carbs: 36g (Fiber: 8g, Sugars: 11g)
– Protein: 27g
Would you like any additional information or modifications to this recipe?
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