Description
A healthy twist on classic enchiladas using thinly sliced zucchini instead of tortillas, filled with shredded chicken, black beans, and enchilada sauce.
Ingredients
Scale
- 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 (~2–4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
Instructions
- Mix the chicken, black beans, corn, and 1 cup of the enchilada sauce in a large bowl until well combined.
- Spread 1/2 cup of enchilada sauce over the bottom of a large baking pan or dish.
- Place 2-3 slices of zucchini, overlapping them slightly to form a base.
- Add 2-3 tablespoons of the chicken filling on the zucchini slices and roll them up tightly.
- Repeat the process until all the filling and zucchini have been used.
- Drizzle the remaining 1/2 cup of enchilada sauce over the top of the rolls and sprinkle with cheddar cheese.
- Bake in a preheated oven at 375°F for about 20-25 minutes until the cheese has melted and the sides are bubbling.
Notes
Zucchini Enchilada Roll Ups can be made ahead of time by preparing the filling and storing it in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg