What is the best way to slice zucchini?

Slice zucchini lengthwise with a mandoline, following recipe instructions. Slicer-cut zucchini will roll more easily than thicker or otherwise cut zucchini. Thicker or otherwise cut zucchini is likely to fall apart when rolling and form larger rolls. Take care when using a mandoline slicer to avoid cutting yourself and to avoid overly thin zucchini slices.

Why are my zucchini roll ups watery?

Zucchini releases some liquid when cooked. The sauce in this dish adds to the watery quality of the zucchini. The finished dish should have melted cheese and other sauce bubbling around the edges of the pan. Thick zucchini slices or excess sauce could keep the dish from firming up. Tips for preventing a watery dish include using thin zucchini slices and the amount of sauce specified in the recipe and cooking until bubbling.

Can I use Monterey Jack cheese?

The primary cheese is cheddar. Monterey Jack may be added along with cheddar, according to the recipe. Adding both cheeses changes the topping, not the chicken and beans in the filling. Shred the cheese before preparing the rolls. Doing so will let you add shredded cheese to the rolls after adding sauce. Sprinkle shredded cheese over the rolls, after adding the final half cup of sauce, not to individual rolls.

Can I use frozen corn?

Yes, fresh and frozen corn kernels are both options according to the recipe. They are mixed into the filling for chicken and black beans with sauce used in this recipe for rolled enchiladas. Frozen corn kernels may be easier to measure. Fresh corn kernels can be used in a similar way in this recipe. Add one cup of fresh corn kernels to the filling mixture instead of topping the dish with fresh corn kernels.

Can I double this recipe?

Yes, you can double the ingredient amounts if you have enough zucchini and pans to bake in. As stated in the recipe directions, one batch produces about 24 rolls. A doubled batch produces more individual rolls. Do not attempt to bake a doubled batch in a single pan; the rolls will not be fully baked. Bake a doubled batch in two appropriately sized pans to ensure that all rolls are covered with cheese and sauce.

Zucchini Enchilada Roll Ups with Cheesy Chicken and Black Bean Filling

By Mason BrooksSep 23, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Level

Medium

Jump to recipe

Thin strips of zucchini wrapped around the enchilada filling replace tortillas. Baked zucchini enchiladas allow the cheese and other ingredients to meld. Other ingredients in this recipe for zucchini enchilada roll-ups include chicken, black beans, corn, enchilada sauce, and cheddar cheese. Each bite of these zucchini enchilada roll-ups contains moist zucchini and cheese.

Zucchini Enchilada Roll Ups with Cheesy Chicken and Black Bean Filling

The mixture is mingled with drained and rinsed canned chicken and black beans and corn. One cup of enchilada sauce is added to the mixture to help roll it. Half a cup of enchilada sauce is added to the baking pan to prevent the zucchini from sticking to the pan. The remaining half cup of enchilada sauce and shredded cheddar cheese are added to the pan when assembling the enchiladas.

Two or three overlapping slices of zucchini work best for each roll. Cut thin strips of zucchini to avoid cracking when rolling. A mandoline can help you cut lengthwise strips of zucchini. Zucchini rolls are cooked when cheese has melted on top and sauce is bubbling around the sides. Problems you may encounter when making zucchini rolls include zucchini that is too thick to roll and uneven bundles.

The pan makes 24 rolls to serve six. Chopped cilantro is an optional ingredient in the recipe. Tips for serving include serving the rolls directly from the pan when the cheese is melted and bubbly around the edges to avoid leaving the sauce in the pan.

Why you'll love this recipe

Lay two or three slices of zucchini on top of each other to create a larger tortilla to wrap chicken filling into rolls without tortillas.
Mixing the filling with enchilada sauce before rolling keeps the chicken, beans, and corn coated evenly in all portions of the tortilla rolls.
A half cup of sauce poured over the rolls helps keep the zucchini from coming into contact with the pan during cooking and anchors the enchilada flavor.
Baking until the sauce around the edges is bubbling ensures that the sauce and cheese topping are hot.
Using a mandoline to cut zucchini lengthwise results in evenly sliced pieces that are easier to layer and roll.
The recipe serves 24 roll-ups, The filling is chopped into small pieces to serve as a roll-up filling rather than layered in a casserole dish.

Instructions

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

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

Place 2-3 zucchini slices on a working surface, overlapping them slightly to form a 3-4-inch-wide roll.

Place 2-3 tablespoons of the chicken filling on the zucchini slices, roll up, and place in the baking pan.

Repeat until all of the filling and zucchini are used, making about 24 rolls.

Drizzle the remaining 1/2 cup enchilada sauce over the rolls, then top with the cheese.

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

Garnish with cilantro, if using, and serve.

FAQ

They are fully cooked when the cheese melts and bubbling occurs on the sides of the baking dish. The recipe indicates that other signs of doneness will be present after baking at 375°F/190°C. Do not depend solely on time to decide when they are done; the recipe recommends baking for 20 to 25 minutes. Look for bubbling on the sides and other edges of the pan before removing the pan from the oven.

1 / 6

Dinner Casseroles Chicken Mexican Tex-Mex Baking

Zucchini Enchilada Roll Ups with Cheesy Chicken and Black Bean Filling

Name: Zucchini Enchilada Roll Ups with Cheesy Chicken and Black Bean Filling
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: About 24 rolls
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)

By Mason BrooksSep 23, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

Lay two or three slices of zucchini on top of each other to create a larger tortilla to wrap chicken filling into rolls without tortillas.
Mixing the filling with enchilada sauce before rolling keeps the chicken, beans, and corn coated evenly in all portions of the tortilla rolls.
A half cup of sauce poured over the rolls helps keep the zucchini from coming into contact with the pan during cooking and anchors the enchilada flavor.
Baking until the sauce around the edges is bubbling ensures that the sauce and cheese topping are hot.
Using a mandoline to cut zucchini lengthwise results in evenly sliced pieces that are easier to layer and roll.
The recipe serves 24 roll-ups, The filling is chopped into small pieces to serve as a roll-up filling rather than layered in a casserole dish.

Ingredients

Servings6

•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)

Instructions

1
Mix the chicken, black beans, corn, and 1 cup of the enchilada sauce.
2
Spread 1/2 cup enchilada sauce over the bottom of a large baking pan or dish.
3
Place 2-3 zucchini slices on a working surface, overlapping them slightly to form a 3-4-inch-wide roll.
4
Place 2-3 tablespoons of the chicken filling on the zucchini slices, roll up, and place in the baking pan.
5
Repeat until all of the filling and zucchini are used, making about 24 rolls.
6
Drizzle the remaining 1/2 cup enchilada sauce over the rolls, then top with the cheese.
7
Bake in a preheated 375°F/190°C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
8
Garnish with cilantro, if using, and serve.