Looking for a low-carb, veggie-packed alternative to traditional enchiladas? These Zucchini Enchilada Roll-Ups offer a fresh and healthy take on the beloved Mexican dish. Instead of tortillas, thinly sliced zucchini forms the base for these roll-ups, which are filled with tender shredded chicken, black beans, and corn, all smothered in rich enchilada sauce and melted cheddar cheese. It’s the perfect meal for those who want to enjoy all the flavors of enchiladas while keeping things light and nutritious.
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 (approximately 2-4 medium-large), sliced thinly lengthwise*
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Coat a 9×13-inch baking dish with a thin layer of oil or cooking spray and set it aside.
- Prepare the Zucchini Slices: Using a mandoline or a sharp knife, carefully slice the zucchini lengthwise into thin, even strips. These will act as your “tortillas” for rolling up the enchilada filling. If needed, you can lightly salt the zucchini slices and let them sit for a few minutes to remove excess moisture, then pat them dry with a paper towel.
- Mix the Filling: In a large bowl, combine the cooked chicken, black beans, corn, and 1 cup of enchilada sauce. Stir until everything is well mixed.
- Prepare the Roll-Ups: Place a zucchini slice on a flat surface and spread 1-2 tablespoons of the chicken mixture along one edge of the slice.Carefully roll up the zucchini and place it seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling, placing each roll-up tightly next to each other in the dish.
- Top with Sauce and Cheese: Once all the zucchini roll-ups are arranged in the dish, pour the remaining 1 cup of enchilada sauce evenly over the top. Sprinkle the shredded cheddar cheese over the roll-ups, ensuring they are evenly coated with cheese.
- Bake the Roll-Ups: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender but not mushy.
- Garnish and Serve: Once done, remove the dish from the oven and let it cool slightly. Garnish with chopped cilantro (if using) and serve the zucchini enchilada roll-ups warm, with additional enchilada sauce or sour cream on the side if desired.
Conclusion:
These Zucchini Enchilada Roll-Ups are a delicious, healthy alternative to traditional enchiladas, offering all the flavor without the carbs. The combination of tender chicken, black beans, and sweet corn, wrapped in fresh zucchini and topped with gooey cheddar cheese and rich enchilada sauce, makes for a satisfying and nutritious meal. Perfect for a weeknight dinner or meal prep, this dish is both wholesome and packed with flavor!