Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.
Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
Enjoy, garnished with cilantro!
“Controversy Explodes: Should Men Be Banned from Competing in Women’s Sports?”
Blueberry Cream Cheese Muffins
Wowza, these babies came out perfect! Will def do again!
Ted Nugent, Jason Aldean Duet “Small Town”: “For America”
Reasons to Add Mouthwash to Your Washing Machine: A Surprising Hack
Broom, put a plastic bag in it: house as clean and shiny as in the hotel