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Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups: A Guilt-Free Tex-Mex Delight

Discover the delicious Zucchini Enchilada Roll Ups, a healthy, low-carb twist on traditional Tex-Mex flavors, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 roll ups
Course: Dinner
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken shredded or diced
  • 1 can Black Beans drained and rinsed
  • 1 cup Corn fresh or frozen
  • 1 cup Enchilada Sauce gluten-free if necessary
For the Zucchini Rolls
  • 3 medium Zucchini thinly sliced
  • 1 cup Cheddar Cheese can substitute with Monterey Jack
  • 1/4 cup Cilantro optional

Equipment

  • Baking Pan
  • Mandoline
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and spread ½ cup of enchilada sauce at the bottom of a baking pan.
  2. In a mixing bowl, combine cooked chicken, black beans, corn, and 1 cup of enchilada sauce.
  3. Slice zucchini into thin strips (approx 1/8 inch thick) using a mandoline for consistency.
  4. Take overlapping zucchini slices and place about 2-3 tablespoons of chicken filling on one end, then roll tightly.
  5. Drizzle remaining enchilada sauce over the roll-ups and sprinkle cheddar cheese on top.
  6. Bake for 20-25 minutes until cheese is melted and edges are bubbly.

Nutrition

Serving: 1roll upCalories: 250kcalCarbohydrates: 18gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Can assemble the night before and store in the refrigerator for easy baking.

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