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These Zucchini Enchilada Roll-Ups look delicious! Here’s the recipe formatted for easy reference:
A baking dish filled with zucchini enchilada roll-ups, made with thin slices of zucchini wrapped around a filling of shredded chicken, black beans, corn, and enchilada sauce. The dish is topped with melted cheddar cheese and garnished with fresh cilantro. The roll-ups are placed in an orderly manner in the dish, with a bubbling sauce around them, and a spatula ready to serve. The background shows a rustic kitchen setting, with a wooden table and various ingredients like zucchini, corn, beans, cheese, and enchilada sauce scattered around.
A close-up shot of zucchini enchilada roll-ups in a baking dish, showing thin slices of zucchini wrapped around a filling of shredded chicken, black beans, corn, and enchilada sauce. The rolls are topped with melted cheddar cheese and garnished with fresh cilantro. The dish is hot and bubbly, with cheese perfectly melted and sauce slightly spilling over. The background includes a rustic kitchen setting with ingredients like zucchini, corn, black beans, cheese, and enchilada sauce on a wooden table.
**Description:**
Tasty chicken enchiladas made with zucchini wrappers instead of tortillas! A light and healthy way to enjoy enchiladas.
A top-down view of a baking dish filled with zucchini enchilada roll-ups, showing thin slices of zucchini wrapped around a filling of shredded chicken, black beans, corn, and enchilada sauce. The rolls are topped with melted cheddar cheese and garnished with fresh cilantro. The dish is hot and bubbly, with cheese perfectly melted and sauce slightly spilling over. The background includes a rustic kitchen setting with ingredients such as zucchini, corn, black beans, shredded cheese, and a bowl of enchilada sauce scattered around.
**Ingredients:**
– 2 cups cooked chicken, shredded or sliced/diced
– 1 cup black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 2 cups enchilada sauce
– 2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise
– 1 cup cheddar cheese, shredded
– 2 tablespoons cilantro, chopped (optional)
1. **Mix Ingredients:** Combine the chicken, beans, corn, and 1 cup of the enchilada sauce.
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