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!
This recipe is in my oven right now, and house is already smelling divine!
Baked Cod Recipe With Lemon And Garlic
Grandpa’s Southern-Style Ribs
Mini Pizzas with Homemade Dough and Sauce
David Muir Is Now Jobless After Being Fired by ABC, “Fact Checking Was My Biggest Mistake”
KEY LIME POUND CAKE
Crock Pot Beef and Noodles
Delish Chicken Noodle Soup
I Fled at Night with My Child from My Husband & Mother-in-Law – What They Did in Return Changed My Whole Life
