Zucchini Enchilada Roll Ups
These Zucchini Enchilada Roll Ups are a delicious and healthy alternative to traditional enchiladas, featuring tender zucchini filled with a savory chicken and bean mixture, all topped with melted cheese.
Equipment
- baking dish
- mixing bowl
Ingredients
Filling:
- 2 cups shredded or diced cooked chicken
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 2 cups enchilada sauce
Zucchini Roll Ups:
- 2 pounds zucchini about 2-4 medium-large, sliced thin lengthwise
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro optional
Instructions
For the Filling:
- In a large mixing bowl, combine the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce. Stir well to mix everything thoroughly.
For the Roll Ups:
- Spread half a cup of enchilada sauce evenly on the bottom of a large baking dish.
- On a clean surface, take 2-3 slices of zucchini and overlap them slightly, creating a 3-4 inch wide strip. Place 2-3 tablespoons of the chicken mixture at one end and roll it up. Arrange the roll seam-side down in the baking dish. Continue this process until all the filling is used, yielding about 24 rolls.
- Drizzle the remaining enchilada sauce over the zucchini rolls and top with shredded cheddar cheese.
- Place the baking dish in a preheated oven set to 375°F (190°C) and bake for about 20-25 minutes, or until the cheese is melted and the edges begin to bubble.
- Serve the roll ups warm, topped with fresh cilantro if desired.