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 one one end, 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.
- Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
Note: 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.
Excellent recipe. Tortillas were not missed!
Thank you