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.