Zucchini Enchilada Roll Ups (Printable Version)
Tender zucchini slices wrapped around a flavorful combo of chicken, beans, corn, and cheese, baked to bubbly perfection.
# Ingredients Required:
→ Filling
01 -
480 grams cooked chicken, shredded or diced
02 -
165 grams black beans, drained and rinsed
03 -
165 grams corn, fresh or frozen
04 -
240 milliliters enchilada sauce
→ Zucchini Base
05 -
900 grams zucchini (approximately 2–4 medium-large), thinly sliced lengthwise
→ Topping
06 -
115 grams cheddar cheese, shredded
07 -
2 tablespoons chopped cilantro (optional)
# Guide to Cooking:
01 -
Combine the cooked chicken, black beans, corn, and 240 ml of enchilada sauce in a mixing bowl. Stir to incorporate thoroughly.
02 -
Spread 120 milliliters (1/2 cup) of enchilada sauce evenly over the bottom of a large baking dish.
03 -
On a clean work surface, place 2 to 3 overlapping zucchini slices forming a 7 to 10 cm wide base. Spoon 30 to 45 ml (2 to 3 tablespoons) of the filling onto the zucchini, then roll tightly and position the roll seam side down in the baking dish. Repeat until all filling and zucchini slices are used, yielding approximately 24 rolls.
04 -
Drizzle the remaining 120 milliliters (1/2 cup) of enchilada sauce over the assembled rolls, then evenly cover with shredded cheddar cheese. Bake in a preheated oven at 190°C until the cheese melts and the edges bubble, about 20 to 25 minutes.
05 -
Remove from oven and garnish with chopped cilantro if desired. Serve warm.
# Extra Suggestions:
01 -
Thinly slicing zucchini lengthwise is essential for achieving pliable slices that roll without breaking.