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!
Tip: Use a mandoline to slice the zucchini thinly.
Option: I like to use a mix of cheddar cheese and monterey jack cheese.
Nutrition Facts: Calories 343, Fat 10g (Saturated 4g, Trans 0.2g), Cholesterol 54mg, Sodium 867mg, Carbs 36g (Fiber 8g, Sugars 11g), Protein 27g
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