Zucchini Enchilada Roll Ups

Zucchini is such a fun and versatile ingredient, and one of the most delicious ways to use it is by slicing it thin, stuffing it with something flavorful, and rolling it up! These Zucchini Enchilada Roll-Ups are filled with a tasty mix of chicken, corn, beans, and enchilada sauce, then topped with even more sauce and a generous sprinkle of melted cheese.

While slicing the zucchini and rolling everything up takes a little extra time, the result is absolutely worth it. Using zucchini instead of tortillas makes this dish lighter, healthier, and perfect for summer. It’s a fresh twist on classic enchiladas that’s both comforting and wholesome!

Zucchini Enchilada Roll Ups

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Zucchini is such a fun and versatile ingredient, and one of the most delicious ways to use it is by slicing it thin, stuffing it with something flavorful, and rolling it up! These Zucchini Enchilada Roll-Ups are filled with a tasty mix of chicken, corn, beans, and enchilada sauce, then topped with even more sauce and a generous sprinkle of melted cheese.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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

1. Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
2. Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
3. Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.
4. Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
5. Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes. Enjoy, garnished with cilantro!

Notes

Tip: Use a mandoline to slice the zucchini thinly.

See also  Easy Asparagus Stuffed Chicken Breast Recipe

Option: I like to use a mix of cheddar cheese and monterey jack cheese.

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