Zucchini Enchilada Roll Ups

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

2 cups cooked chicken, shredded or sliced/diced

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

2 cups enchilada sauce

2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise*

1 cup cheddar cheese, shredded

2 tablespoons cilantro, chopped (optional)

手順

Mix the chicken, beans, corn and 1 cup of the enchilada sauce.

Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.

Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.

Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.

Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.

Enjoy, garnished with cilantro!

栄養

• カロリー: Calories 343
• 脂肪総量: Fat 10g
• 飽和脂肪: Saturated 4g
• トランス脂肪: Trans 0.2g
• コレステロール: Cholesterol 54mg
• ナトリウム: Sodium 867mg
• 炭水化物総量: Carbs 36g
• 食物繊維: Fiber 8g
• 糖質総量: Sugars 11g
• タンパク質: Protein 27g