Description
These Zucchini Enchilada Roll-Ups are a delicious low-carb and gluten-free twist on traditional enchiladas. Thinly sliced zucchini strips are filled with a seasoned mixture of shredded chicken, black beans, and corn, then rolled up and baked with enchilada sauce and cheese for a satisfying, healthy Mexican-inspired main dish. Perfect for those looking for a nutritious and flavorful meal.
Ingredients
Scale
Zucchini and Base
- 2 large zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
- 1 tablespoon olive oil
Filling
- 1 cup cooked shredded chicken
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded Mexican blend cheese (plus more for topping)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Sauce and Garnish
- 1 cup enchilada sauce (red or green)
- Chopped cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
- Slice and Prep Zucchini: Using a mandoline or a sharp knife, carefully slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Lightly salt the strips and let them sit for 10 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels to avoid sogginess.
- Make the Filling: In a mixing bowl, combine the cooked shredded chicken, black beans, corn kernels, 1/2 cup shredded Mexican blend cheese, cumin, chili powder, garlic powder, and salt. Mix well to evenly distribute the spices and ingredients.
- Assemble the Roll-Ups: Take each zucchini strip and spread a spoonful of the chicken and bean filling onto one end. Carefully roll the strip tightly around the filling to create individual roll-ups.
- Prepare for Baking: Pour a thin layer of enchilada sauce into the bottom of the greased baking dish. Arrange the zucchini roll-ups seam-side down in the dish to keep them intact during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the zucchini rolls. Sprinkle additional shredded Mexican cheese on top to create a melted cheesy topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from the oven and garnish with chopped cilantro and sliced jalapeños if desired. Serve the roll-ups warm for the best flavor.
Notes
- To make this recipe vegetarian, omit the chicken and double the amount of black beans.
- For easier rolling, briefly microwave or grill the zucchini slices to soften them slightly before filling.
- Ensure you pat the zucchini dry well after salting to prevent watery roll-ups.
- This dish can be made ahead and reheated for convenient meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
