Description
These Zucchini Enchilada Roll Ups are a healthy, delicious twist on traditional enchiladas, featuring thinly sliced zucchini wrapped around a savory filling of shredded chicken, black beans, and corn, all baked in flavorful enchilada sauce and topped with melted cheddar cheese. Perfect as a low-carb, protein-packed meal that’s bursting with taste and easy to prepare.
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, divided
Zucchini Roll Ups
- 2 pounds zucchini (about 2-4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional, for garnish)
- Additional cilantro for serving
- 1/2 cup enchilada sauce (reserved from the 2 cups total)
Instructions
- Prepare Filling: In a large bowl, mix the cooked chicken, black beans, corn, and 1 cup of enchilada sauce until well combined and evenly coated, creating a flavorful filling mixture.
- Prepare Baking Pan: Spread 1/2 cup enchilada sauce over the bottom of a large baking pan or dish. This prevents sticking and adds extra flavor to the base of the zucchini roll ups.
- Make Zucchini Rolls: Lay 2-3 thin slices of zucchini slightly overlapping on a clean surface to form a 3-4 inch wide strip. Spoon 2-3 tablespoons of the chicken filling at one end, then gently roll the zucchini slices around the filling, forming a tight roll. Place each roll seam-side down in the prepared baking pan. Repeat with the remaining zucchini slices and filling to make about 24 rolls.
- Add Sauce and Cheese: Drizzle the remaining 1/2 cup of enchilada sauce evenly over the assembled zucchini rolls in the pan. Generously sprinkle shredded cheddar cheese over the top to cover all rolls.
- Bake: Preheat your oven to 375°F (190°C). Place the baking pan in the oven and bake the zucchini roll ups for 20-25 minutes until the cheese is melted, bubbly, and slightly golden, and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the baking dish from the oven and let the roll ups cool slightly. Garnish with chopped cilantro if desired, then serve warm and enjoy this nutritious and flavorful dish.
Notes
- Slice the zucchini as thinly as possible to make rolling easier and ensure even cooking.
- If you have a mandoline slicer, it can help achieve consistent thin slices of zucchini.
- The recipe can be prepared ahead—assemble the roll ups and refrigerate before baking.
- Use gluten-free enchilada sauce to make this recipe gluten-free.
- Substitute cheddar cheese with a dairy-free cheese for a lactose-free option.
- Leftover roll ups can be stored in the refrigerator for up to 3 days and reheated in the oven.
