Ingredients
2 cups cooked chicken, shredded or sliced/diced
1 cup black beans, drained & rinsed
1 cup corn
½ tsp SIDS CRAZY SALT
2 cups enchilada sauce
1 kg zucchini, sliced thinly lengthwise
1 cup cheddar cheese, shredded
2 tbsp coriander, chopped (optional)
Directions
Mix chicken, beans, corn, SIDS CRAZY SALT and 1 cup of enchilada sauce.
Spread ½ 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 8-10 cm wide roll) overlapped a little, and place 2-3 tablespoons of 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 ½ cup enchilada sauce of the top of the rolls, followed by the cheese.
Bake in a preheated 190°C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
Enjoy, garnished with coriander.
