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!
Advertisement:
Thanks for your SHARES!
Sarah Palin: From Politics to Personal Life
Exotic Fruit Salad with Light Syrup Flavored with Vanilla and Lime 🌿🍊
Try this delicious dish – it’s guaranteed to be gone in 7 seconds
Taylor Swift Drops 50 Million Instagram Followers Following Trump’s Post
My Husband’s Secret Guest Turned Our Family Vacation Upside Down — Here’s How I Set Things Right
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce