Zucchini Enchilada Roll Ups (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
1 cup black beans, drained and rinsed
03 -
1 cup corn, fresh or frozen
04 -
2 cups enchilada sauce
05 -
2 pounds zucchini, sliced thinly lengthwise (approximately 2-4 medium-large)
06 -
1 cup cheddar cheese, shredded
07 -
2 tablespoons cilantro, chopped (optional)
# Instructions:
01 -
Mix the chicken, black beans, corn, and 1 cup of the enchilada sauce in a bowl.
02 -
Spread 1/2 cup of enchilada sauce evenly over the bottom of a large baking dish.
03 -
Place 2-3 slices of zucchini on a working surface, overlapping slightly to form a 3-4 inch wide surface. Add 2-3 tablespoons of the chicken filling, then roll up tightly and place the roll seam-side down in the prepared baking dish. Repeat this process until all zucchini slices and filling are used, making approximately 24 rolls.
04 -
Drizzle the remaining 1/2 cup of enchilada sauce over the top of the rolls. Sprinkle the shredded cheddar cheese evenly over the top.
05 -
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and the sides are bubbling.
06 -
Serve warm, garnished with chopped cilantro if desired.
# Notes:
01 -
Ensure the zucchini slices are cut evenly to make rolling easier and improve presentation.
02 -
This dish can be prepared ahead of time and baked when ready to serve.