Zucchini Enchilada Roll Ups (Low Carb!)
Turn garden-fresh zucchini into a comforting, low-carb meal with these easy enchilada roll ups. Thinly sliced zucchini is filled with a savory chicken, black bean, and corn mixture, rolled up, and baked in a cheesy enchilada sauce.
Equipment
- Medium bowl
- 9x13-inch baking dish
- Cutting board
- Mandoline slicer (optional)
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 2 cups enchilada sauce store-bought or homemade
- 2 lbs zucchini 2-4 medium-large, thinly sliced lengthwise
- 1 cup cheddar cheese shredded (or Monterey Jack, Mexican blend)
- 2 tbsp cilantro chopped, optional for garnish
Instructions
- Step 1: In a medium bowl, combine the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce. Stir to coat.
- Step 2: Pour 1/2 cup of the remaining enchilada sauce into the bottom of a 9x13 inch (or similar) baking dish and spread it out evenly.
- Step 3: Lay out 2 or 3 thinly sliced zucchini pieces lengthwise, overlapping slightly, to create a strip about 3-4 inches wide.
- Step 4: Spoon about 2 to 3 tablespoons of the chicken and bean filling onto one end of the zucchini strip.
- Step 5: Carefully roll up the zucchini and filling, starting from the end with the filling. Place the rolled-up zucchini seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling (you should get around 24 rolls).
- Step 6: Pour the last 1/2 cup of enchilada sauce over the tops of the roll ups.
- Step 7: Sprinkle the shredded cheese evenly over everything.
- Step 8: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Step 9: Carefully remove from the oven. Sprinkle with fresh cilantro (if using) before serving. Let stand for 1-2 minutes before digging in.
Notes
Make it vegetarian by omitting the chicken and adding extra beans, corn, or sautéed veggies like onions, bell peppers, or mushrooms to the filling.
Substitute cheddar cheese with Monterey Jack, Colby Jack, Pepper Jack, or a Mexican blend.
For extra spice, add a pinch of chili powder, cumin, or smoked paprika to the filling, or drizzle hot sauce over the finished dish.
Ensure zucchini slices are about 1/8 inch thick for easy rolling. A mandoline slicer helps achieve consistent thickness.
If zucchini is very watery, pat slices dry with paper towels before rolling to reduce excess moisture in the dish.
Don't overfill the rolls; 2-3 tablespoons is sufficient for easy rolling and shape retention.
To make ahead, assemble the dish (without the final cheese layer) and refrigerate for up to 24 hours. Add cheese before baking and add a few minutes to bake time if baking from cold.
Store cooled leftovers in an airtight container in the fridge for 3-4 days.
Reheat in the microwave or a 350°F (175°C) oven covered in foil until heated through.