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Michelle

Zucchini Enchilada Rollatini

Print Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Ingredients Method

Ingredients
  

  • 1 bag Success Garden & Grains White Rice, Black Beans, Corn & Bell Peppers - prepared according to package directions
  • 1 lb ground chicken
  • 1 small onion - chopped
  • 1-1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup water
  • 1- 1/4 cup cheddar jack cheese
  • 2 large zucchini
  • 10 oz green enchilada sauce

Method
 

  1. Preheat oven to 375ยบ F.
  2. Cook the Success Garden & Grains White Rice, Black Beans, Corn & Bell Peppers according to package instructions, drain and set aside.
  3. Spray a skillet with cooking spray and brown the ground chicken with the chopped until.
  4. Add all spices and the water and cook until the water evaporates. Remove from heat.
  5. Add the rice and 3/4 cup of cheese to the meat and mix to combine.
  6. Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve 18 - 20 of the largest interior slices.
  7. Spoon about 2 tablespoons of the meat/rice mixture onto the zucchini slices then gently roll to seal in the filling. Arrange the rolls, seam side down into a skillet or casserole dish.
  8. Cover with the enchilada sauce and sprinkle with the remaining cheese.
  9. Bake for 25 - 30 minutes, until heated through and cheese is bubbly.
  10. Cool slightly and serve.