Description
These Zucchini Enchilada Roll Ups are a delicious and healthy twist on traditional enchiladas, featuring tender zucchini slices rolled around a flavorful filling of chicken, black beans, corn, and enchilada sauce. Topped with melted cheddar cheese and baked to perfection, they make a satisfying low-carb meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or sliced/diced
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup enchilada sauce
Roll Ups & Topping
- 2 pounds zucchini (about 2-4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 1 cup enchilada sauce (divided into 1/2 cup for bottom of pan and 1/2 cup for topping)
- 2 tablespoons cilantro, chopped (optional, for garnish)
- Additional cilantro for serving
Instructions
- Prepare Filling: In a large bowl, combine 2 cups cooked chicken, 1 cup black beans, 1 cup corn, and 1 cup enchilada sauce. Mix thoroughly until all ingredients are evenly coated with the sauce.
- Prepare Baking Pan: Lightly spread 1/2 cup of enchilada sauce on the bottom of a large baking pan or dish to prevent sticking and add flavor.
- Make Zucchini Rolls: Lay 2-3 thin zucchini slices, slightly overlapping, on a clean surface to form a 3-4 inch wide strip. Add 2-3 tablespoons of the chicken mixture at one end, and gently roll the zucchini slices around the filling. Place rolls seam-side down in the baking pan. Repeat with remaining zucchini and filling, making about 24 rolls.
- Add Sauce and Cheese: Drizzle the remaining 1/2 cup enchilada sauce evenly over the zucchini rolls, then sprinkle 1 cup shredded cheddar cheese generously on top to cover.
- Bake: Preheat oven to 375°F (190°C). Bake the roll ups for 20-25 minutes until the cheese is fully melted and sauce is bubbling around the edges.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped cilantro if desired, then serve for a flavorful and nutritious meal.
Notes
- Use a mandoline or sharp knife to slice the zucchini evenly thin for easier rolling and consistent cooking.
- Fresh corn can be substituted with frozen; just thaw before using.
- To make it vegetarian, omit the chicken and add extra beans or sautéed vegetables.
- Ensure zucchini slices are thin to avoid difficulty rolling and to ensure tenderness after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
