When the days get a little hectic, I often turn to my trusty Zucchini Enchilada Roll Ups recipe. It’s one of those dishes that seamlessly blends deliciousness with simplicity, perfect for a family dinner or a casual get-together with friends. I remember the first time I made this; it was a Saturday afternoon, and I wanted to whip up something that wasn’t just tasty but also brought a sense of novelty to our dinner table. The idea of using zucchini as a replacement for tortillas intrigued me.
With zucchini being such a versatile vegetable, it felt like a no-brainer to try it as the base for our enchiladas. I was a bit skeptical at first – what if it doesn’t hold up, or worse, what if it doesn’t taste right? But let me tell you, once I took that first bite, I was hooked. The zucchini adds a lightness to the dish, which is perfect during the warmer months when you crave something that’s not too heavy but still comforting.
This recipe was a hit in our household, and it quickly found its way into our regular meal rotation. Even the kids, who aren’t always the biggest fans of vegetables, devour these roll-ups with gusto. It’s a great way to sneak in some extra veggies without anyone realizing it. The filling of chicken, black beans, and corn tossed with savory enchilada sauce creates a hearty, satisfying texture that keeps you coming back for more.
Whether you’re a seasoned cook or just starting in the kitchen, this recipe is a breeze. With simple ingredients you likely already have on hand, and a straightforward preparation, it’s an easy weeknight meal that’s bound to impress. Plus, it’s a fantastic way to use up any leftover chicken. So, if you’re ready to spice up your dinner routine and enjoy a delightful twist on a classic dish, give these Zucchini Enchilada Roll Ups a try. Who knows, it might just become a new family favorite for you too!
How to Make Zucchini Enchilada Roll Ups
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Ingredients:
- 2 cups shredded or diced cooked chicken
- 1 cup drained and rinsed black beans
- 1 cup corn (fresh or frozen)
- 2 cups enchilada sauce
- 2 pounds zucchini (about 2-4 medium-large), sliced thin lengthwise
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce until well combined.
- Spread half a cup of enchilada sauce evenly across the bottom of a large baking dish.
- Lay 2-3 slices of zucchini on a flat surface, slightly overlapping to form a 3-4 inch wide section. Spoon about 2-3 tablespoons of the chicken mixture onto the zucchini and roll it up tightly. Place each roll-up in the baking dish, seam side down. Repeat until all the filling and zucchini are used.
- Drizzle the remaining enchilada sauce over the zucchini rolls and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro, if desired. Serve warm.
Ingredient Tweaks for Your Pantry
If you’re missing an ingredient or want to put your own twist on this dish, try using shredded turkey instead of chicken, or replace black beans with pinto beans for a different flavor. If zucchini isn’t your favorite, eggplant can be a delightful alternative.
Best Ways to Store Leftover Zucchini Enchilada Roll Ups
To keep your enchilada roll-ups fresh, store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, or microwave for a quick meal.
Perfect Pairings for Zucchini Enchilada Roll Ups
Pair these roll-ups with a simple side salad or Spanish rice for a complete meal. You can also serve them with a dollop of sour cream or a sprinkle of lime juice for added zest. A chilled margarita or iced tea complements the dish beautifully.
Secrets to Perfecting Zucchini Enchilada Roll Ups
To ensure your zucchini slices are pliable and easy to roll, use a mandoline slicer for even thickness. Pat the slices dry with a paper towel to remove excess moisture, which helps the rolls hold together better.
Adapting Zucchini Enchilada Roll Ups for Any Season
For a summer twist, add fresh diced tomatoes to the filling. In the fall, incorporate roasted pumpkin or butternut squash. Winter calls for warming spices like cumin or paprika, while spring is perfect for adding fresh herbs like basil or parsley.
FAQs:
Can I make Zucchini Enchilada Roll Ups ahead of time?
Yes, you can prepare the roll-ups ahead of time and refrigerate them before baking. Just assemble them as directed, cover with aluminum foil, and store in the fridge for up to 24 hours. When you’re ready to bake, remove the foil and follow the baking instructions. This makes for a great meal prep option or an easy way to get dinner on the table quickly on busy nights.
What’s the best way to slice the zucchini for this recipe?
Using a mandoline slicer is the easiest way to achieve consistently thin slices of zucchini, which are ideal for rolling. If you don’t have a mandoline, you can use a sharp knife; just take your time to ensure the slices are even. The key is to keep them thin enough to roll easily without breaking.
How can I make this recipe vegetarian?
To make these roll-ups vegetarian, simply omit the chicken and increase the amount of black beans or add other vegetables like mushrooms or bell peppers. You can also use a plant-based cheese or omit the cheese altogether if you prefer. The dish will still be flavorful and satisfying without the meat.
What can I serve with Zucchini Enchilada Roll Ups?
These roll-ups pair wonderfully with a variety of side dishes. A fresh green salad, Spanish rice, or refried beans make excellent accompaniments. For a refreshing contrast, consider serving with guacamole, salsa, or a simple avocado salad. Drinks like sangria, iced tea, or a chilled beer complement the dish well too.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the roll-ups back in the oven at 350°F until warmed through. You can also microwave them if you’re short on time, but the oven tends to maintain the texture better. Make sure they’re heated all the way through before serving.
Can I freeze Zucchini Enchilada Roll Ups?
While fresh is best, you can freeze these roll-ups if needed. After baking, let them cool completely, then transfer to an airtight, freezer-safe container. They can be stored for up to two months. To reheat, thaw overnight in the refrigerator, then bake at 350°F until hot and bubbly. Keep in mind that the texture of the zucchini might change slightly after freezing.
Zucchini Enchilada Roll Ups
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.
