Description
Delicious and healthy zucchini enchilada roll-ups made by replacing traditional tortillas with thinly sliced zucchini. These roll-ups are filled with a flavorful mixture of chicken, black beans, corn, and enchilada sauce, then baked with cheese on top for a lighter take on classic enchiladas—perfect for a nutritious and satisfying meal.
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
Roll Ups
- 2 pounds zucchini (~2–4 medium-large), sliced thinly lengthwise
Topping
- 1 cup cheddar cheese, shredded
- 1 cup enchilada sauce
- 2 tablespoons cilantro, chopped (optional)
Instructions
- Prepare the filling: In a large bowl, mix together the cooked chicken, black beans, corn, and 1 cup of enchilada sauce until well combined.
- Preheat the oven: Heat your oven to 375°F (190°C) and lightly grease or line a large baking pan/dish.
- Spread sauce in the pan: Pour and spread 1/2 cup of enchilada sauce evenly over the bottom of the baking pan to prevent sticking and add flavor.
- Assemble the roll-ups: Lay 2-3 slices of zucchini on your work surface, slightly overlapping to form a 3-4 inch wide strip. Spoon about 2-3 tablespoons of the chicken filling along the edge, then carefully roll up the zucchini slices tightly with the filling inside.
- Place in baking pan: Arrange the zucchini roll-ups seam-side down in the prepared baking dish. Repeat this process with the remaining zucchini slices and filling, aiming to make about 24 rolls in total.
- Add sauce and cheese on top: Drizzle the remaining 1/2 cup of enchilada sauce over the top of the rolls, then sprinkle evenly with shredded cheddar cheese.
- Bake: Place the baking pan in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top and the roll-ups are heated through.
- Garnish and serve: Remove from the oven, sprinkle chopped cilantro over the roll-ups if using, and serve warm. Enjoy your light and flavorful zucchini enchilada roll-ups!
Notes
- Use a mandoline slicer to achieve thin, even zucchini slices for easy rolling.
- Try a mix of cheddar and Monterey Jack cheeses for extra creamy texture and flavor.
- For a vegetarian version, substitute the chicken with additional beans or sautéed vegetables.
- Make sure to drain and rinse canned beans to reduce sodium content.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: zucchini enchiladas, healthy enchiladas, chicken enchiladas, low carb enchiladas, Mexican casserole, zucchini roll ups
