Zucchini Enchilada Roll

Directions
Chopped.
Stir in chicken, beans, corn, and 1 cup enchilada sauce.
Spread 1/2 cup enchilada sauce in the bottom of a large baking dish/plate.
Place 2-3 slices of zucchini on a work surface (enough slices to form a 3-4 inch wide roll), overlapping slightly, and top with 2-3 tablespoons of chicken filling, before rolling up and placing in the baking dish. Repeat until all the filling and zucchini are used up, about 24 rolls.
Sprinkle the remaining 1/2 cup enchilada sauce over the top of the rolls, followed by the cheese.
Bake in a preheated 375°F/190°C oven until the cheese is melted and the sides are bubbly, about 20-25 minutes.