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!
Diana had spent all her savings on buying her son’s suit for the wedding, and she couldn’t wait to see his reaction when she surprised him at home.
Why put an onion under the bed?
Salted butter caramel rolled biscuit
Recipe for Mini Meatloaf Muffins
Create a DIY Rotating Irrigation System with Plastic Bottles for Just 10 Cents
How to Grow Potatoes in Pots
