Zucchini Enchilada Roll Ups with Cheesy Chicken and Black Bean Filling

Thin zucchini slices overlap into flexible wrappers that hold the filling without tortillas, while baking melts the cheese and bubbles the sauce around each roll. These zucchini enchilada roll ups combine chicken, black beans, corn, and enchilada sauce for tender zucchini edges and a cheesy top in every bite.

The filling is mixed first with chicken, drained and rinsed black beans, corn, and one cup of enchilada sauce, so it is evenly coated before rolling. A half cup of sauce covers the pan, preventing bare zucchini from sitting directly against the dish. The final half cup stays for the assembled rolls, and shredded cheddar forms the topping.

Work with two or three thin, slightly overlapped zucchini slices for each roll and keep the strips consistent so they bend rather than split. A mandoline is suggested for making those thin lengthwise slices. The pan is on track when melted cheese covers the rolls and sauce bubbles along the sides. Thick slices are the common problem: they resist rolling and make uneven bundles.

The finished pan makes about 24 rolls for six servings, and chopped cilantro is the optional garnish named in the recipe. Serve the rolls directly from the baking dish once the cheese has melted and the edges are bubbling, so the sauce stays around each roll instead of being left behind in the pan.