Description
Zucchini Enchilada Roll Ups are a delicious and healthy twist on traditional enchiladas, using zucchini strips instead of tortillas.
Ingredients
- 2 medium zucchinis, sliced lengthwise into thin strips
- 1 cup cooked chicken, shredded
- 1 cup enchilada sauce, divided
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, canned or frozen
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
- Take a zucchini strip and place a spoonful of the chicken mixture at one end. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
- Once all the roll-ups are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a vegetarian version, substitute the chicken with sautéed mushrooms or additional beans.
- Add diced bell peppers or onions to the filling for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll up
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg