If you’re looking for a dish that combines comforting flavors, a fun presentation, and a wholesome twist, the Zucchini Enchilada Roll Ups Recipe is about to become your new favorite. Imagine all the things you love about classic enchiladas, but tucked into thin, tender ribbons of zucchini and baked until bubbly and golden. Whether you’re keeping things light, gluten-free, or simply want a different spin on enchiladas, these roll ups bring a delicious, colorful excitement to the dinner table.
Ingredients You’ll Need
This Zucchini Enchilada Roll Ups Recipe shines thanks to its everyday ingredients that all play a special part. Every item brings something special—from creamy cheese to bold spices and the fresh crunch of zucchini—giving this recipe both irresistible flavor and glorious color.
- Zucchini: Go for large, wide zucchini, as they’re much easier to slice and roll, creating the perfect base for your filling.
- Cooked Shredded Chicken: Rotisserie chicken is a timesaver, but any leftover cooked chicken will do for rich, savory protein.
- Black Beans: Their creamy texture and hearty bite balance the tender chicken; rinse well for the best flavor.
- Corn Kernels: Adds a pop of sweetness and color—fresh, frozen, or canned corn all work beautifully here.
- Enchilada Sauce (Red or Green): Store-bought or homemade, the sauce is what brings everything together; choose your favorite for a signature touch.
- Shredded Mexican Blend Cheese: That luscious, melty topping that makes every bite irresistible—don’t skimp on the cheese!
- Chili Powder: Lends warmth and just enough kick to enliven the filling.
- Cumin: Earthy and aromatic, cumin deepens the savory notes of your enchilada roll ups.
- Garlic Powder: A pantry staple that rounds out the Tex-Mex flavor profile effortlessly.
- Salt: Helps all the other ingredients shine; a little goes a long way here.
- Black Pepper: Adds just a hint of heat, bringing balance to the filling.
- Fresh Cilantro: The finishing touch—fresh, chopped cilantro for a burst of color and flavor.
- Sour Cream and Extra Cilantro: The ultimate creamy, tangy garnish that ties the dish together and looks stunning on the plate.
How to Make Zucchini Enchilada Roll Ups Recipe
Step 1: Prep the Zucchini
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. Grab your largest, firmest zucchini and slice them into thin ribbons lengthwise. If you have a mandoline, this is their moment to shine! Lay the slices flat on paper towels, sprinkle lightly with salt, and let them sit for about 10 minutes. This step helps draw out extra moisture, making your zucchini easy to roll and keeping your enchiladas from turning soggy. Pat dry before moving on.
Step 2: Make the Filling
In a large mixing bowl, combine the cooked shredded chicken, drained black beans, corn, 1/2 cup of enchilada sauce, 1 cup of the shredded cheese, chili powder, cumin, garlic powder, salt, and black pepper. Give everything a good mix until every bite is loaded with flavor. This savory, protein-packed mixture is the secret heart of the Zucchini Enchilada Roll Ups Recipe.
Step 3: Roll It Up!
With your zucchini strips ready, spoon a heaping tablespoon of filling onto one end of each strip, then gently roll it up, tucking in the goodness as you go. Place each roll seam side down in your prepared baking dish. It’s a little like wrapping tiny presents—and when you see them lined up in the pan, you’ll know you’re in for something special!
Step 4: Saucy and Cheesy Topping
Pour the remaining enchilada sauce evenly over the assembled zucchini roll ups. Top with the rest of the shredded cheese, making sure every roll gets a touch of that melty magic. This step is what turns the Zucchini Enchilada Roll Ups Recipe into a bubbling, cheesy masterpiece once it hits the oven.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake another 10 minutes until the cheese is golden and bubbly. The aroma drifting from your oven will have everyone gathering in the kitchen!
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped cilantro on top and serve with a generous dollop of sour cream. These roll ups look vibrant and inviting—a true centerpiece for any meal.
How to Serve Zucchini Enchilada Roll Ups Recipe
Garnishes
No zucchini enchilada roll up is complete without a swoosh of cool, tangy sour cream and a fresh scatter of cilantro. For an extra pop of flavor (and color!), try adding some sliced avocado or a few thinly sliced jalapeños on top.
Side Dishes
This dish is so satisfying that it could easily stand on its own, but for a true fiesta, serve alongside a simple green salad, cilantro-lime rice, or a scoop of creamy refried beans. A touch of pickled red onion also adds punch and freshness!
Creative Ways to Present
If you’re entertaining, arrange the roll ups upright for a striking appetizer platter. Or, for a fun family dinner, let everyone top their own roll ups with extras like chopped tomatoes, shredded lettuce, or a sprinkle of crumbled queso fresco. The colorful spirals make every serving look extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rarity!), store cooled Zucchini Enchilada Roll Ups Recipe in an airtight container in the refrigerator. They’ll stay fresh for up to three days, and the flavors get even richer overnight.
Freezing
This recipe can be frozen before baking for future meals. Assemble everything in a freezer-safe dish, wrap tightly with foil and plastic wrap, and freeze for up to three months. When you’re ready, bake straight from the freezer (add a bit more time in the oven), or thaw overnight and proceed as usual.
Reheating
To reheat, simply pop the roll ups in a baking dish, cover with foil, and warm in a 350°F oven until heated through—about 20 minutes. Individual servings can also be microwaved, but reheating in the oven helps maintain the best texture.
FAQs
Can I make the Zucchini Enchilada Roll Ups Recipe vegetarian?
Absolutely! Just swap out the chicken for extra black beans, or add diced sautéed veggies like bell peppers and onions for a hearty, satisfying vegetarian twist.
What’s the best way to slice zucchini for rolling?
A sharp knife works, but a mandoline slicer makes quick, even ribbons that are perfect for rolling. If your zucchini slices break easily, try briefly grilling or roasting them to make them more pliable.
Can I use a different type Main Course
Yes! While Mexican blend cheese is classic, Monterey Jack, cheddar, or pepper jack all add wonderful melt and flavor. Feel free to use your favorite or combine a few for a custom melt.
Is this recipe gluten-free?
You bet—it’s naturally gluten-free as long as your enchilada sauce doesn’t contain any added flour or thickeners. Always check the label if you’re cooking for someone with dietary restrictions.
Can I prepare this Zucchini Enchilada Roll Ups Recipe ahead of time?
Definitely! The roll ups can be assembled a day ahead, covered, and stored in the fridge. Just bake as directed when you’re ready to eat for an effortless, stress-free dinner.
Final Thoughts
There’s something incredibly joyful about sharing the Zucchini Enchilada Roll Ups Recipe with the people you love. It’s cozy, colorful comfort food, made just a little bit healthier and a whole lot more fun. Give it a try—you might just find it’s a new staple in your weeknight dinner rotation!
Print
Zucchini Enchilada Roll Ups Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired, American
- Diet: Non-Vegetarian
Description
These Zucchini Enchilada Roll Ups are a delicious and healthy twist on traditional enchiladas. Sliced zucchini is filled with a flavorful mixture of chicken, black beans, corn, and spices, then rolled up, topped with enchilada sauce and cheese, and baked to perfection.
Ingredients
Zucchini:
- 3 large zucchini (sliced lengthwise into thin strips)
Filling:
- 2 cups cooked shredded chicken
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels
- 1/2 cup enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro (chopped)
For Serving:
- Sour cream
- Extra cilantro
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare zucchini: Lay zucchini strips on paper towels, lightly salt, pat dry after 10 minutes.
- Make filling: In a bowl, combine chicken, beans, corn, 1/2 cup enchilada sauce, 1 cup cheese, spices.
- Fill zucchini: Spoon filling on zucchini strips, roll up tightly.
- Assemble: Place roll-ups in dish, pour remaining sauce over, top with cheese.
- Bake: Cover with foil, bake 20 minutes, uncover and bake 10 more minutes.
- Serve: Garnish with cilantro, serve with sour cream.
Notes
- For a vegetarian version, omit chicken and add extra beans or veggies.
- If zucchini is too soft, briefly grill or roast for easier rolling.
- A mandoline simplifies slicing zucchini thinly.
Nutrition
- Serving Size: about 3 roll ups
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg
