Zucchini Enchiladas! Thinly sliced fresh zucchini stuffed with chicken, beans, corn, enchilada sauce and spices. Fresh and easy to make with a million different way to change up the fillings!
These Zucchini Enchilada Roll Ups are a great swap if your going low carb or just want to increase your veggies. Kids love them too! They are easily converted to vegetarian, simply omit the chicken. The beans add the protein and corn adds the crunch!
Ingredients to make Zucchini Enchiladas
- cookied chicken breast – shredded or finely chopped
- zucchini – choose the larger ones for bigger slices
- black beans
- canned enchilada sauce
- corn – fresh, frozen thawed or canned drained
- onion
- peppers – we used poblano but bell pepper for no heat or jalapeno for more heat can be used
- grated cheese
- cumin
- chili powder
How prep the zucchini for perfectly rolled enchiladas!
- We tried several methods and the winner was: a Mandolin Slicer. Thin and consistent. Now that being said if you don’t have one of these dangerous finger tip removing gadgets a sharp knife will do.
- The trick is – once you cut your zucchini in strips, wrap 5-6 strips in a paper towel and microwave on high for about 45 seconds to one minute until the zucchini is firm but pliable. This really helps especially if your slices are on the thick side.
Here is how we make this easy dinner! (see below recipe card for detailed instructions )
We start by prepping our zucchini. Slice thinly, set aside. (see above notes)
In a large bowl combine chicken, beans, corn, cumin, chili powder, salt, pepper and 1/2 cup of the enchilada sauce.
Pour an additional 1/2 cup enchilada sauce into the bottom of a 9 x 13 baking dish.
Next overlap two strips of zucchini. Add a heaping tablespoon of filling and roll it up!
I find using a spoon to lift the edges up and also to place the roll up in the pan helpful.
This recipe made 10 Zucchini Enchiladas from 3 large zucchini. 20 strips total. I saved the scraps for salad.
Pour the remaining enchilada sauce over the rolled up zucchini and top with cheese.
I like to just cover the seams of the zucchini with sauce rather than coating the whole role up so some of the green still shows. We like our food pretty :).
Bake for 20-25 minutes until the zucchini is tender and filling is heated throughout.
Some different variations –
- use ground beef, chicken, turkey or shrimp in lieu of the chicken
- omit the protein all together and go vegetarian
- add a cup if rice or quinoa to the filling mixture
- cleanout that veggie drawer! Chopped carrots, cauliflower, bok chop…everyone in the pan!
Serve with our One Pan Easy Baked Mexican Rice. Bake along with the Zucchini Enchiladas so everything is done at the same time! Brilliant!
More Zucchini Recipes we think you will love!
- Savory Cheesy Zucchini Quick Bread – our most popular zucchini recipe!
- Zucchini Muffins
- Zucchini Taco Boats
- Lemon Zucchini Bread
- Zucchini Lasagna
- Zucchini Brownies
LET’S EAT!
Kathi and Rachel
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Zucchini Enchiladas
Equipment
Ingredients
- 3 large zucchini
- 1 tablespoon olive oil
- 1/2 cup poblano pepper seeded and chopped
- 1/2 cup onion chopped
- 2 cups cooked chicken breast shredded
- 1 16 ounce can enchilada sauce - divided
- 1/2 cup black beans - draind and rinsed
- 1/2 cup corn fresh, frozen thawed or canned drained
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated cheese
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non stick spray.
- On a cuting board using either a Mandolin slicer, sharp knife or a Y vegetable peeler, cut the zucchini horizontally to make long strips. NOTE: if you find your strips to thick, wrap 5-6 in a paper towel and microwave on high for 45 seconds to one minute to make more pliable. Set zucchini strips aside.
- Heat a small skillet over medium high heat. Add olive oil, onion and pepper. Saute' until tender. About 3-4 minutes. Add to large bowl.
- Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper and 1/2 cup of the enchilada sauce. Stir well.
- Pour 1/2 cup of enchilada sauce into the 9 x 13 pan and spread around evenly.
- Overlap two strips of zucchini on a flat surface. Place a heaping tablespoon of the chicken mixture on one end and roll up. Place in pan on top of enchilada sauce.
- Spoon remaining enchilada sauce over each roll up. Top with shredded cheese.
- Bake for about 25 minutes until zucchini is tender and they are heated through.
- Serve with sour cream, cilantro, salsa and avocado if desired. Store leftovers in refrigerator for up to 2 days. Freezing is not recommended.
Notes
Nutrition
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. We only link to items we know and trust. Kathi & Rachel
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