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Zucchini Enchilada Roll Ups

[heart_this] · Aug 10, 2020 · 9 Comments

Zucchini Enchilada Roll Ups

Tasty chicken enchiladas made with zucchini wrappers instead of tortillas!

Zucchini is such a versatile food and one really fun way to use it is to slice it thinly, stuff it with something tasty and roll it up! You can fill zucchini roll-ups with many different things and one of my favourites are these zucchini enchilada roll-ups! These rollups are stuffed with a simple enchilada mixture of chicken, corn, beans and enchilada sauce before being placed in a baking pan, topped with more sauce along with plenty of cheese! Slicing the zucchini thinly and rolling everything up takes a bit of time and effort but it’s so worth it! Using zucchini instead of tortillas to rollup enchiladas is a tasty, light and healthy to enjoy enchiladas this summer!

Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups
Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 6

Tasty chicken enchiladas made with zucchini wrappers instead of tortillas!

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 (~2-4 medium-large), sliced thinly lengthwise*
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons cilantro, chopped (optional)
directions
  1. Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
  2. Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
  3. Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.
  4. Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
  5. Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
Tip: Use a mandoline to slice the zucchini thinly.
Option: I like to use a mix of cheddar cheese and monterey jack cheese.
Nutrition Facts: Calories 343, Fat 10g (Saturated 4g, Trans 0.2g), Cholesterol 54mg, Sodium 867mg, Carbs 36g (Fiber 8g, Sugars 11g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
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American, Chicken, Food, Gluten-free, Main Course, Meal Prep, Mexican, Recipe, Texmex, Vegetable

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Reader Interactions

Comments

  1. ANA says

    August 10, 2020 at 8:53 am

    Que ricos rollitos! Se comen con lo ojos! impresionantes!

    Reply
  2. Sequoyah J Kearns says

    August 10, 2020 at 4:24 pm

    This looks fantastic and easy! I’ll be trying it tonight.

    Reply
  3. fkafl says

    August 20, 2020 at 4:32 pm

    I can not figure out how to roll the zucchini. They keep snapping when I try to roll them. Very frustrating. Going back to the tortillas.

    Reply
    • kevin says

      August 24, 2020 at 8:02 am

      When the zucchini is sliced thinly, it should be easy to roll up.

      Reply
    • Aimee says

      September 17, 2020 at 11:23 am

      I put the sliced zucchini on a griddle or skillet for a min or 2 on each side to soften them and get some of the water out. They roll up easily this way.

      Reply
  4. Michele says

    September 1, 2020 at 9:02 pm

    Excellent recipe. Tortillas were not missed!
    Thank you

    Reply

Trackbacks

  1. Zucchini Enchilada Lasagna – JJs Crafts and Kitchen says:
    August 15, 2020 at 3:17 pm

    […] dinner was inspired by Cookie and Kate and Closet Cooking. I had high hopes for this dish, but it still exceded my expectations. Affordable, quick, healthy, […]

    Reply
  2. The Organized Life, September Paint Bucket | The Painted Apron says:
    August 30, 2020 at 6:02 am

    […] Zucchini Enchilada Roll-ups from Closet Cooking […]

    Reply
  3. The Organized Life, October Paint Bucket | The Painted Apron says:
    October 1, 2020 at 6:00 am

    […] Enchilada Roll-ups from Closet Cooking was the inspiration […]

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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