Zucchini Enchilada Roll Ups

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

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)

Directions

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!

Nutrition

• Calories: Calories 343
• Total Fat: Fat 10g
• Saturated Fat: Saturated 4g
• Trans Fat: Trans 0.2g
• Cholesterol: Cholesterol 54mg
• Sodium: Sodium 867mg
• Total Carbohydrate: Carbs 36g
• Dietary Fiber: Fiber 8g
• Total Sugars: Sugars 11g
• Protein: Protein 27g