Zucchini Enchilada Roll-Ups
Zucchini enchilada roll-ups filled with savory enchilada sauce, cheese, and flavorful spices.
- 400g (2½) Cups Cooked Chicken (shredded, sliced or diced)
- 1 Cup Red or Kidney Beans (drained and rinsed)
- 1 Cup Green Bell Pepper (diced very small)
- 1 Small Onion (finely chopped)
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tsp Mild Chilli Powder
- 1 Lime juiced
- Salt & pepper
- 200g (2 Cups) Shredded Cheddar Cheese (Mixed Red Leicester and Mature)
- 2½ Cups Enchilada Sauce or Poco Loco Burito Sauce
- 4 or 5 Large Zucchini (depending on size, sliced thinly lengthwise)
- 2 Tbsp Cilantro (chopped - optional)
Spread ¾ cup enchilada sauce over the bottom of a baking dish.
Prepare a large baking tray with baking paper. Spray the baking paper with nonstick cooking spray and place the sliced zucchini on top next to each other.
Slightly spray the zucchini and season with salt.
In a large bowl mix the chicken, beans, corn, green pepper, onions, garlic powder, paprika, chilli, lime juice, 1 cup enchilada sauce, salt and pepper.
Depending on the size of zucchini, place 2 or 3 slices slightly overlapping to form a 3-4 inch roll.
Place 2 tablespoons of the chicken filling on, roll up and place in prepared baking dish next to each other. About 20 Rolls.
Put a spoon of enchilada sauce on top of each roll, followed by the Red Leicester and Mature cheddar cheese.
Bake in preheated oven 190C/375F until cheese has melted and the sides are bubbling, about 30 minutes.
Garnish with Cilantro and enjoy!