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!
My Husband Demanded a Sixth Child or Threatened Divorce – After My Lesson, He Begged for Forgiveness on His Knees
Mississippi Mud Cake
Simple and Delicious Potato Recipe for Everyone
Instant Pot Irish Stew
How to Permanently Rid Your Home of Fleas, Ants, and Cockroaches
With the heat coming, I always use this hack to banish all the bed bugs, fleas, and moths
