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
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
- Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
- Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
- 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.
- Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
- Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
- Enjoy, garnished with cilantro!
Tip: Use a mandoline to slice the zucchini thinly.
Option: I like to use a mix of cheddar cheese and monterey jack cheese.
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: 
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Que ricos rollitos! Se comen con lo ojos! impresionantes!
This looks fantastic and easy! I’ll be trying it tonight.
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.
When the zucchini is sliced thinly, it should be easy to roll up.
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.
Thank you for this tip! Inhave been looking for a way to get the water out of it!
Excellent recipe. Tortillas were not missed!
Thank you
It would have been nice to include when to add the cilantro. I forgot about it since it wasn’t mentioned in making the dish, so now I have fresh cilantro and nothing to use it for. 😒
Its sprinkled on the top
One of those recipes that look great on Pinterest and a pain in the but to make. I’m disappointed.
Made it tonight so delicious thank you so much
Well, This was a new experience and quite an adventure! Bought a mandolin slicer and started slicing. Didn’t realize you need to put a bowl underneath it. Most of my slices broke so tilted it and started slicing. Promptly cut one of my fingers. Put pressure on it and waited till it stopped bleeding and put a bandage on. Didn’t realize I put it on the wrong finger. LOL. Got some good slices after that. But was left was a lot.of leftovers. Will Think of doing something else with them or a might just throw them in. Can’t wait to cook it and taste it.
When I have left over Zucchini I don’t throw any away except the ends . I put the left overs on a pot of water with onion and garlic and boil , add salt and pepper to my boiling Zucchini. When cooked done I add it to my vitamin × and slow turn it up high , leave it going untill it is velvety smooth then I add a dop of sour cream to mix in the Zucchini soup. It’s Ready !!!😋😋😋
I put some in a bowl with another dop of sour cream and enjoy . So delicious 😋
I used a very large zucchini and the center of the slices fell apart where the seeds were located. Outside of the center, the pieces were long and wide enough to create a roll. The flavor was great!
I also made a layered enchilada “lasagna” with the broken pieces of zucchini and more filling. I added green chilis to this one and cheese between the layers. Yum! Thanks for the inspiration.
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. Took awhile to make but it was worth it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Could I eliminate the chicken too make it vegetarian or could I add something else to exchange for the chicken?
You can make this without the chicken! You could replace it with a number of different things such as: 1 additional cup of both beans and corn, 2 cups of roasted sweet potato or pumpkin cubes, 2 cups cubed tempeh or tofu, etc.
How thick do you slice the zucchini?
I use a mandolin at about 1/16 inch.
I actually used can cooked chicken from sams
Instead of rolling the zucchini, I sliced and layered it zucchini , mix of beans chicken and corn, then cheese, another layer of zuchini and so forth until it was all gone. Topped with remaining cheese. Super easy and so so good!
cook’s do good. I will be trying very soon. love it.
look’s do good. I will be trying very soon. love it.
look’s good. I will be trying very soon. love it.
Third time’s a charm!!! Lol
I made this like lasagna but with chicken and spinach didn’t roll it either. Waiting for it to come out of oven
This one is so yummy – and your fabulous photo was begging me to make it. The family wants more and now I believe this will become a staple. Thank you!