Zucchini Enchilada Roll Ups
Zucchini Enchilada Roll Ups are a healthy, low-carb twist on classic enchiladas, offering all the delicious flavors in a lighter, veggie-packed format. Customize the filling to suit your taste and enjoy a satisfying meal that’s both nutritious and full of flavor.
Ingredients
- 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
- Combine the chicken, beans, corn, and 1 cup of enchilada sauce in a bowl.
- Spread ½ cup of enchilada sauce evenly over the bottom of a large baking pan or dish.
- Lay 2-3 slices of zucchini on a flat surface (enough to form a 3-4 inch wide roll), slightly overlapping, and spoon 2-3 tablespoons of the chicken mixture onto the zucchini. Roll it up and place it in the baking pan. Continue this process until all the filling and zucchini are used, about 24 rolls.
- Drizzle the remaining ½ cup of enchilada sauce over the top of the rolls, then sprinkle with cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and the edges are bubbling.
- Serve and garnish with cilantro!
Notes
Tip: A mandoline is great for slicing the zucchini thinly.
Option: I prefer using a combination of cheddar cheese and Monterey Jack cheese.
Option: I prefer using a combination of cheddar cheese and Monterey Jack cheese.