Main Dishesclosetcooking
Zucchini Enchilada Roll Ups
Tasty chicken enchiladas made with zucchini wrappers instead of tortillas!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
corn (fresh or frozen)1 cupenchilada sauce2 cups
2
Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
enchilada sauce2 cups
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.
zucchini (~2-4 medium-large), sliced thinly lengthwise*2 pounds
4
Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
enchilada sauce2 cups
5
Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about ⏱️ 20-25 minutes.
6
Enjoy, garnished with cilantro!
cilantro, chopped (optional)2 tablespoons
Nutrition Facts
calories
Calories 343
fat Content
Fat 10g
fiber Content
Fiber 8g
sugar Content
Sugars 11g
sodium Content
Sodium 867mg
protein Content
Protein 27g
trans Fat Content
Trans 0.2g
cholesterol Content
Cholesterol 54mg
carbohydrate Content
Carbs 36g
saturated Fat Content
Saturated 4g
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