Cooking Instructions

• Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non stick spray.
• On a cutting board, using a Mandolin slicer, sharp knife, or Y vegetable peeler, cut the zucchini horizontally to make long strips. Set zucchini strips aside.
• Heat a small skillet over medium high heat. Add olive oil, onion, and pepper. Saute until tender, about 3-4 minutes. Add to large bowl.
• Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper, and ½ cup of the enchilada sauce. Stir well.
• Pour ½ cup of enchilada sauce into the 9 x 13 pan and spread around evenly.
• Overlap two strips of zucchini on a flat surface. Place a heaping tablespoon of the chicken mixture on one end and roll up. Place in pan on top of enchilada sauce.
• Spoon remaining enchilada sauce over each roll up. Top with shredded cheese.
• Bake for about 25 minutes until zucchini is tender and heated through.
• Serve with sour cream, cilantro, salsa, and avocado if desired. Store leftovers in refrigerator for up to 2 days. Freezing is not recommended.