Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll-Ups: A Fresh Twist on a Classic Dish

Are you ready to elevate your enchilada game? Introducing Zucchini Enchilada Roll-Ups, a delightful fusion of Mexican flavors and fresh zucchini goodness. By swapping traditional tortillas for thinly sliced zucchini, this dish offers a healthier, low-carb alternative without sacrificing taste. Let’s roll up our sleeves and dive into the recipe:

Ingredients:

For the Zucchini “Tortillas”:

• 4 large zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
• Olive oil for brushing
• Salt and pepper to taste

For the Enchilada Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color you prefer)
• 1 cup diced red onion
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cups red enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream or Greek yogurt (optional for added creaminess)

Toppings (Optional):

• Chopped fresh cilantro
• Sliced green onions
• Sliced black olives
• Diced tomatoes
• Sliced jalapeños

Instructions:

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