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Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups: A Fresh Take for Healthy Cravings

A delightful gluten-free twist on a classic Mexican dish, Zucchini Enchilada Roll Ups satisfy cravings for comfort food with flavor-packed filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 roll ups
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken shredded, sliced, or diced
  • 1 can Black Beans substitute with pinto beans if desired
  • 1 cup Corn fresh or frozen
  • 1 cup Enchilada Sauce store-bought or homemade
For the Roll-Ups
  • 3 medium Zucchini thinly sliced (1/16 inch recommended)
  • 1 cup Cheddar Cheese or Monterey Jack/vegan cheese
  • 1/4 cup Cilantro optional garnish

Equipment

  • Large mixing bowl
  • baking pan
  • Mandoline slicer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, black beans, corn, and enchilada sauce. Stir until well mixed.
  3. Spread ½ cup of enchilada sauce evenly over the bottom of a large baking pan.
  4. Lay out 2-3 slices of zucchini, overlapping slightly. Place 2-3 tablespoons of filling on top and roll it up.
  5. Place the rolled zucchini seam side down in the baking pan. Repeat until all filling is used.
  6. Drizzle remaining enchilada sauce over the roll ups, ensuring each is coated. Sprinkle with cheddar cheese.
  7. Bake for 20-25 minutes, until cheese is melted and bubbly.

Nutrition

Serving: 1roll upCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Slice zucchini evenly for best results and consider preparing in advance for a quick meal.

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