Description
Creamy zucchini enchilada roll ups bring Mexican-inspired comfort to dinner tables with minimal effort. Rich cheese and tender vegetables blend perfectly, offering diners a delightful culinary experience you’ll savor with each delectable bite.
Ingredients
Scale
Protein and Meat:
- 2 cups cooked, shredded chicken
Black Beans and Vegetables:
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels
- ½ cup diced onion
- 3 large zucchini
Seasonings and Other Ingredients:
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper
- ½ cup enchilada sauce
- ¾ cup enchilada sauce
- ¼ cup chopped fresh cilantro
- 1 cup shredded Mexican blend cheese
- Fresh cilantro
- Sour cream
- Avocado
Instructions
- Prepare zucchini strips by carefully slicing lengthwise into thin, uniform ribbons using a mandoline or sharp knife. Lay zucchini on paper towels, lightly salt, and allow moisture to release for 10 minutes. Gently pat dry with additional paper towels.
- Heat skillet over medium temperature and sauté onions until translucent and softened. Add minced garlic and cook briefly. Incorporate black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Simmer mixture for 2-3 minutes. Remove from heat and fold in shredded chicken, enchilada sauce, and fresh cilantro.
- Warm oven to 400°F (200°C). Spread a thin layer of enchilada sauce across bottom of baking dish. Arrange zucchini strips slightly overlapping, creating a smooth surface. Distribute filling evenly along one edge of each strip, rolling tightly and positioning seam-side down in the prepared dish.
- Pour remaining enchilada sauce over rolled zucchini, ensuring complete coverage. Generously sprinkle cheese across the top. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking 5-7 minutes until cheese melts and edges turn golden brown.
- Plate the enchilada rolls and garnish with additional chopped cilantro. Optional: Add a dollop of sour cream or sliced avocado for extra richness and flavor.
Notes
- Moisture Management: Salting zucchini strips helps remove excess water, preventing soggy roll-ups and ensuring a crisp, firm texture during baking.
- Flexibility Boost: Warm zucchini strips slightly before rolling to increase pliability and reduce cracking, making assembly smoother and more elegant.
- Protein Swap: Easily substitute chicken with tofu, black beans, or shredded jackfruit for vegetarian or plant-based dietary preferences without compromising flavor.
- Spice Control: Adjust chili powder and cumin levels to customize heat intensity, catering to mild or bold taste preferences while maintaining the recipe’s core essence.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 75 mg