Southwest Zucchini Roll Ups
Southwest Zucchini Roll Ups are a tasty chicken enchilada without the tortilla.
Servings: 12
Calories: 229kcal
Ingredients
Chicken Filling
- 2 tablespoons olive oil
- ½ 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
- ½ cup fresh tomato salsa
- ½ cup green enchilada sauce
- ½ cup shredded Mexican blend cheese
- 2 tablespoons jalapeno, diced
Zucchini
- 3 medium zucchini
Toppings
- ½ cup green enchilada sauce
- ½ cup shredded Mexican blend cheese
- 2 tablespoons jalapeno, diced
- 1 small tomato, diced
- 1 tablespoon sour cream
Instructions
- 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.
Nutrition
Calories: 229kcal