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!
Golden Savory Puff Pastry with Minced Meat and Cheese
Black Forest Cherry Cake from the Sheet with 2 Glasses of Sour Cherries – A Decadent Dessert Ready in 45 Minutes!
Grandma’s Peach Cobbler
I am optimistic This is something you won’t know. Proceed To Dispute My Arguments (If Possible)
Black circle at the base of the toilet, you only get rid of it if you do this: it becomes new again
Lemon Angel Pie
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
Breaking: The Academy Awards Bans Tom Hanks for Life, “He’s Extremely Creepy And Woke”
Sonja Christopher: A Pioneer on Survivor
