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
Scale
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
