Print
Southwest Zucchini Roll Ups
Southwest Zucchini Roll Ups are a tasty chicken enchilada without the tortilla.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 229 kcal
Author Amanda Rettke - iambaker.net
Chicken Filling
-
2
tablespoons
olive oil
-
1/2
cup
red onion,
diced
-
3
teaspoons
garlic,
minced
-
1
can
(15.25 ounces) sweet corn,
drained
-
1
can
(15 ounces) black beans,
drained and rinsed
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
3
cups
shredded rotisserie chicken
-
1/2
cup
fresh tomato salsa
-
1/2
cup
green enchilada sauce
-
1/2
cup
shredded Mexican blend cheese
-
2
tablespoons
jalapeno,
diced
Toppings
-
1/2
cup
green enchilada sauce
-
1/2
cup
shredded Mexican blend cheese
-
2
tablespoons
jalapeno,
diced
-
1
small tomato,
diced
-
1
tablespoon
sour cream
-
Preheat the oven to 375° F.
Chicken Mixture
-
In a large skillet over medium heat, heat oil. Add onions and garlic, and cook 3-4 minutes, or until fragrant.
-
Stir in corn, beans, chili powder, cumin, and shredded chicken. Remove from heat.
-
Add in salsa, enchilada sauce, cheese, and jalapeno.
Zucchini
-
Line a sheet pan aluminum foil, lightly spray with a non-stick spray.
-
Trim the ends of the zucchini and using a mandolin or a large vegetable peeler, peel zucchini into thin slices.
-
On a cutting board, lay out 2-3 strips of zucchini slightly overlapping each other (depending on how large your zucchini is).
-
Add about 1/4 cup of chicken mixture and tightly roll up the zucchini.
-
Transfer to the sheet pan seam down.
Topping
-
Top with enchilada sauce and cheese.
-
Bake for 25-30 minutes, or until cheese is hot and bubbly.
-
Top with diced jalapenos, tomatoes, and sour cream.