Zucchini Enchilada Roll-Ups
Delicious enchilada roll-ups made with zucchini instead of tortillas, filled with chicken, beans, and corn.
Ingredients
- 2 cups cooked chicken shredded or sliced/diced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 2 cups enchilada sauce
- 2 pounds zucchini sliced thinly lengthwise
- 1 cup cheddar cheese shredded
- 2 tablespoons cilantro chopped, optional
Instructions
- Mix the chicken, beans, corn, and 1 cup of the enchilada sauce in a bowl until well combined.
- Preheat the oven to 375°F (190°C). Spread ½ cup of enchilada sauce in the bottom of a large baking dish.
- Slice the zucchini lengthwise into thin strips, about 1/16 inch thick.
- Take 2-3 slices of zucchini and lay them slightly overlapping on a clean surface. Place 2-3 tablespoons of the chicken mixture on top and roll up tightly.
- Place the zucchini roll seam-side down in the baking dish. Repeat until all ingredients are used, about 24 rolls.
- Drizzle the remaining enchilada sauce over the rolls, add cheese on top, and bake for 20-25 minutes until cheese is melted and bubbly.
Notes
Use a mandoline slicer for thin zucchini slices. Grill zucchini slices slightly to prevent snapping when rolling. Mix cheeses for a more complex flavor. Garnish with fresh cilantro before serving.