Zucchini Enchilada Roll-Ups

Zucchini Enchilada Roll-Ups: A Fresh Take on Mexican Comfort Food

Lighten Up Your Enchiladas with Zucchini “Tortillas”

Traditional enchiladas are given a tasty and nutritious makeover with these zucchini enchilada roll-ups. By using thinly sliced zucchini for regular flour tortillas, you may lower the amount of carbohydrates while boosting taste thanks to the sweetness of the zucchini. You may also subtly incorporate some vegetables into your dinner with these roll-ups. Now let’s explore this flavorful and wholesome recipe with a Mexican influence.

Ingredients:

For the Zucchini “Tortillas”:

• 4 large zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
• Olive oil for brushing
• Salt and pepper to taste

For the enchilada filling:

• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1 cup black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color you prefer)
• 1 cup diced red onion
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cups red enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream or Greek yogurt (optional for added creaminess)

Toppings (Optional):

• Chopped fresh cilantro
• Sliced green onions
• Sliced black olives
• Diced tomatoes
• Sliced jalapeños

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