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Southwest Zucchini Roll Ups

Southwest Zucchini Roll Ups

Southwest Zucchini Roll Ups are a tasty chicken enchilada without the tortilla.

Course Appetizer, Side Dish
Cuisine American
Keyword Southwest, Southwest Zucchini Roll Ups, Zucchini Roll Ups
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 229 kcal
Author Amanda Rettke - iambaker.net

Ingredients

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

Zucchini

  • 3 medium zucchini

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

Instructions

  1. Preheat the oven to 375° F.

Chicken Mixture

  1. In a large skillet over medium heat, heat oil. Add onions and garlic, and cook 3-4 minutes, or until fragrant.
  2. Stir in corn, beans, chili powder, cumin, and shredded chicken. Remove from heat.
  3. Add in salsa, enchilada sauce, cheese, and jalapeno.

Zucchini

  1. Line a sheet pan aluminum foil, lightly spray with a non-stick spray.
  2. Trim the ends of the zucchini and using a mandolin or a large vegetable peeler, peel zucchini into thin slices.
  3. On a cutting board, lay out 2-3 strips of zucchini slightly overlapping each other (depending on how large your zucchini is).
  4. Add about 1/4 cup of chicken mixture and tightly roll up the zucchini.
  5. Transfer to the sheet pan seam down.

Topping

  1. Top with enchilada sauce and cheese.
  2. Bake for 25-30 minutes, or until cheese is hot and bubbly.
  3. Top with diced jalapenos, tomatoes, and sour cream.