Description
Deliciously healthy Zucchini Enchilada Rolls filled with chicken, black beans, corn, and topped with melted cheese, creating a vibrant and satisfying dish.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 2 cups enchilada sauce, homemade or store-bought
- 2 pounds zucchini, thinly sliced lengthwise
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, optional
Instructions
- Combine the cooked chicken, black beans, corn, and 1 cup of enchilada sauce in a large bowl.
- Spread ½ cup of enchilada sauce evenly across the bottom of a large baking dish.
- Lay 2-3 slices of zucchini on a clean work surface, overlapping them slightly.
- Spoon 2-3 tablespoons of the filling onto the zucchini and roll them up carefully.
- Repeat until all filling and zucchini are used, yielding about 24 rolls.
- Drizzle the remaining ½ cup of enchilada sauce over the rolls and sprinkle cheese on top.
- Bake in a preheated oven at 190°C (375°F) for 20-25 minutes.
- Garnish with cilantro before serving.
Notes
Make-ahead tip: Assemble rolls in advance, cover, and refrigerate. Bake just before serving for a quick meal.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg