Zucchini-enchilada-roll-ups

Name: Zucchini-enchilada-roll-ups
Cook time: 40 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
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)

6 steps

Cook:40min

Updated at: Wed, 27 Sep 2023 13:59:40 GMT

Nutrition balance score

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Ingredients

4 servings

2 cupschicken

cooked, shredded or sliced/diced

1 cupblack beans

drained and rinsed

1 cupcorn

fresh or frozen

2 cupsenchilada sauce

2 poundszucchini

sliced thinly lengthwise

1 cupcheddar cheese

shredded

2 tablespoonscilantro

chopped, optional

Instructions

Step 1

Mix the chicken, beans, corn and 1 cup of the enchilada sauce.

Step 2

Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.

Step 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.

Step 4

Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.

Step 5

Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.

Step 6

Enjoy, garnished with cilantro!

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