Stir in the chicken, beans, corn and 1 cup of the enchilada sauce.
Spread 1/2 cup of the enchilada sauce over the bottom of a large baking dish/plate.
Lay out 2-3 slices of courgette on a work surface (enough slices to form a 3-4 inch wide roll), overlapping slightly, and spoon 2-3 tablespoons of the chicken filling over each, before rolling up and placing in the baking dish. pan. Repeat until all the filling and courgettes are used up, or about 24 rolls.
Drizzle the remaining 1/2 cup of enchilada sauce over the rolls, followed by the cheese.
Bake in a preheated oven at 190°C/375°F until the cheese is melted and the sides are bubbling, about 20-25 minutes.
Enjoy, garnished with cilantro!
Tip: Using a mandolin, thinly slice the courgettes.
Option: I like to use a blend of cheddar and monterey jack.
Nutritional Value: 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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