There’s something irresistible about a dish that tastes indulgent but leaves you feeling light and satisfied. These Low Carb Chicken Enchilada Roll Ups tuck savory shredded chicken, bright herbs, and melty cheese into thin zucchini “tortillas,” then bathe everything in tangy enchilada sauce. They make a weeknight dinner feel a little special, rehearse beautifully, and are simple enough to bring to a potluck. Below you’ll find an easy ingredient list, clear step-by-step directions, and tips to help you assemble perfect roll ups every time.

Why you’ll love these Low Carb Chicken Enchilada Roll Ups

Low in carbohydrates but high on flavor: zucchini slices replace traditional tortillas without sacrificing texture.
Quick to assemble when you use cooked shredded chicken, like rotisserie-style breast.
Customizable: swap the cheese blend or adjust the spices to suit your pantry.
Great for meal prep: refrigerate assembled rolls and bake later, or make ahead and reheat gently.

Ingredients

Use the following exact ingredient amounts when preparing this recipe.

1 3/4 cups homemade enchilada sauce
2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 tsp olive oil
8 ounces cooked shredded chicken breast, from rotisserie chicken
1/2 cup minced onion
2 large clove garlic, minced
1/4 cup chopped cilantro, plus more for garnish
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp chipotle chili powder
3/4 cups shredded Mexican cheese blend
sour cream, optional

Equipment

Baking dish (about 9×11-inch or similar)
Cutting board and sharp knife
Large skillet
Mixing bowl
Spatula or wooden spoon
Measuring cups and spoons

Prep notes

Choose firm, evenly shaped zucchinis for the easiest slicing. Aim for 1/4-inch thick slices so they roll without cracking. The chicken specified is cooked shredded breast from rotisserie-style bird—use a fully cooked, unseasoned or simply seasoned version. The cheddar/Monterey Jack blend listed as Mexican cheese blend should be suitable for melting; if you need a different cheese for dietary reasons, choose one with similar melting properties and flavor.

Step-by-step Directions

Preheat and prepare baking dish.
Preheat the oven to 375°F (190°C). Lightly grease a 9×11-inch baking dish or similar-size dish and set it aside.
Slice and season the zucchini.
Trim the ends from the 2 large, 14 oz each zucchinis. Using a sharp knife, cut each zucchini lengthwise into 12 slices that are about 1/4-inch thick. Arrange the slices on a clean surface or sheet pan. Sprinkle both sides of the zucchini slices with 1/2 teaspoon kosher salt and a few grinds of fresh black pepper; set aside for a few minutes to allow excess moisture to release.
Sauté the aromatics.
Heat 1 tsp olive oil in a large skillet over medium heat. Add 1/2 cup minced onion and sauté until the onion becomes translucent, about 3 to 4 minutes. Add 2 large clove garlic, minced, and continue cooking for about 30 to 60 seconds until fragrant—do not let the garlic brown.
Add chicken and spices; combine.
To the skillet, add 8 ounces cooked shredded chicken breast. Stir in 1 tsp cumin, 1/2 tsp dried oregano, and 1/4 tsp chipotle chili powder. Cook just until the chicken is warmed through and the spices are evenly distributed, 2 to 3 minutes. Remove the skillet from heat and stir in 1/4 cup chopped cilantro. Taste and adjust the seasoning with additional black pepper if desired.
Dry the zucchini slices.
Use paper towels to gently blot the zucchini slices to remove excess moisture from the salted slices. This helps prevent a soggy final dish and makes rolling easier.
Assemble the roll ups.
Lay one zucchini slice flat. Spoon a thin, even layer of the chicken mixture onto the end of the slice nearest you—about 1 to 2 tablespoons per slice depending on the size. Sprinkle a bit of the 3/4 cups shredded Mexican cheese blend over the chicken. Tightly roll the zucchini slice away from you, forming a neat cylinder. Place each roll seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling until you have used all 12 slices or the filling is gone.
Top with enchilada sauce and cheese.
Pour 1 3/4 cups homemade enchilada sauce evenly over the assembled roll ups, ensuring each roll gets some sauce. Sprinkle any remaining Mexican cheese blend on top of the sauced roll ups so the cheese can melt and create a golden topping.
Bake until bubbly and golden.
Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 12 minutes. Remove the foil and bake an additional 6 to 8 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If you prefer a slightly browned top, place the dish under the broiler for 1 to 2 minutes—watch closely to avoid burning.
Rest and garnish.
Let the roll ups rest for about 5 minutes after removing them from the oven. This short resting time helps the sauce settle and makes serving neater. Garnish with additional chopped cilantro and, if desired, dollops of sour cream alongside each serving.
Serve.
Serve the Low Carb Chicken Enchilada Roll Ups warm from the oven with extra enchilada sauce on the side for dipping. Pair with a simple green salad or cauliflower rice for a complete meal.

Make-ahead and storage

Assemble the roll ups and cover the baking dish tightly; store in the refrigerator for up to 24 hours before baking. When ready to serve, remove from the fridge and bake as directed, adding a couple of extra minutes if the rolls are cold. Leftovers keep well in an airtight container for 3 to 4 days. Reheat individual portions in the microwave for 60–90 seconds or in a 350°F oven until warmed through.

Substitutions and variations

Chicken: The recipe calls for 8 ounces cooked shredded chicken breast. If you’d like more richness, use a mixture of white and dark meat shredded, keeping the total weight the same.
Cheese: Use a Monterey Jack and cheddar blend as noted, or any mild melting cheese you prefer. Keep the amount at 3/4 cups to maintain texture.
Spice level: Increase the chipotle chili powder slightly or add a pinch of smoked paprika for more warmth. Reduce it if you want milder rolls.
Sauce: The recipe specifies 1 3/4 cups homemade enchilada sauce. Use your favorite homemade recipe for consistent flavor; if you must use jarred sauce, taste and adjust seasonings accordingly.

Troubleshooting

If zucchini slices crack while rolling: make sure they are cut no thinner than 1/4-inch and blot them dry before filling. If a slice breaks, overlap two thin slices to make one wrap.
If the dish is watery after baking: blot excess moisture from zucchini before assembly and avoid overfilling with sauce. A short rest after baking also helps the sauce thicken slightly.
If rolls fall apart after baking: roll slices tightly and place them seam-side down in the baking dish. Allowing a 5-minute rest helps them hold their shape.

Nutrition notes

Because zucchini replaces traditional tortillas, these roll ups are significantly lower in carbohydrates while still delivering protein and satisfying warmth from cheese and sauce. Exact nutrition depends on specific products used (cheese blend, enchilada sauce, and chicken), so consult labels if you need precise counts.

Final thoughts

These Low Carb Chicken Enchilada Roll Ups strike a pleasing balance between comfort-food flavors and lighter ingredients. They’re a perfect weeknight solution when you want something cozy and colorful without the heaviness of traditional enchiladas. The combination of shredded chicken, aromatic spices, fresh cilantro, and melted cheese wrapped in tender zucchini is reliably crowd-pleasing. Make a double batch for a dinner that stretches into lunches, or assemble ahead for effortless baking when hunger strikes.

Happy cooking—and enjoy every bite of these handheld, saucy, cheesy roll ups.

Low Carb Chicken Enchilada Roll Ups

A low-carb twist on enchiladas using grilled zucchini slices rolled around a seasoned chicken filling and baked with enchilada sauce and cheese.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 3/4 cups homemade enchilada sauce
2 large zucchini 14 oz each, cut lengthwise into 12 slices about 1/4-inch thick
1/2 teaspoon kosher salt
fresh black pepper to taste
1 teaspoon olive oil
8 ounces cooked shredded chicken breast from rotisserie chicken
1/2 cup minced onion
2 cloves garlic minced
1/4 cup chopped cilantro plus more for garnish
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chili powder
3/4 cup shredded Mexican cheese blend
sour cream optional, for drizzling

Equipment

13 x 9-inch baking dish
grill pan
Medium Skillet
Mixing Spoon
Knife
Cutting Board
foil

Method

Preheat the oven to 400°F and spread 1/4 cup of the enchilada sauce over the bottom of a 13 x 9-inch baking dish.
Trim the zucchinis and slice each lengthwise into 6 slices (12 total) about 1/4-inch thick, using a mandolin or sharp knife for even slices.
Season both sides of the zucchini slices with 1/2 teaspoon kosher salt and black pepper to taste.
Heat a grill pan over high heat and brush or spray lightly if desired; grill zucchini slices about 2 minutes per side until pliable with grill marks but not fully cooked.
Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the minced onion and garlic and sauté about 2 minutes until softened.
Add the shredded chicken, 1/4 cup enchilada sauce, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon chipotle chili powder to the skillet; cook 4–5 minutes until heated through and combined, then remove from heat.
Spoon about 3 tablespoons of the chicken mixture onto the end of each zucchini slice, roll up tightly, and place each roll seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the arranged roll-ups, sprinkle evenly with the shredded Mexican cheese blend, and cover the dish tightly with foil.
Bake for 20 minutes, or until the cheese is melted and hot. Remove foil for the last few minutes if you prefer lightly browned cheese.
Drizzle with sour cream if desired and garnish with additional chopped cilantro before serving.