Description
A healthier take on traditional enchiladas, wrapped in tender zucchini with a savory chicken filling and topped with gooey cheese.
Ingredients
Scale
- 3 large zucchini
- 2 cups shredded cooked chicken
- 1/2 cup black beans, rinsed and drained
- 1/2 cup sweet corn
- 1 cup enchilada sauce
- 1 cup shredded Mexican blend or cheddar/mozzarella cheese
- Fresh cilantro, chopped
- Cilantro-lime rice (for serving)
- Sliced avocado (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with non-stick spray.
- Combine the shredded chicken, black beans, corn, and half of the enchilada sauce in a bowl until well mixed.
- Prepare the zucchini strips by laying them out slightly overlapping. Add filling to one end and roll tightly.
- Assemble the rolls seam-side down in the baking dish snugly.
- Pour the remaining enchilada sauce over the rolls and top with shredded cheese.
- Bake for 20-25 minutes until the zucchini is tender and cheese is bubbling.
- Serve hot with fresh cilantro, cilantro-lime rice, and avocado.
Notes
For make-ahead preparation, assemble enchiladas a day in advance and refrigerate. Bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Zucchini, Chicken, Enchiladas, Gluten-Free, Healthy Cooking, Easy Recipe