Step 1

Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.

Step 2

Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.

Step 3

Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper, to taste.

Step 4

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with a non-stick spray.

Step 5

Trim the ends of the zucchini and using a vegetable peeler, peel zucchini into thin ribbons. First few are usually too skinny to use. You can also use a mandoline slicer. You need a total of 42 zucchini ribbons.

Step 6

On a cutting board, lay out 3 ribbons of zucchini slightly overlapping each other. Add generous 1/4 cup of chicken mixture and tightly roll up the zucchini. Transfer to the sheet pan seam down, creating two rows of seven in the middle of sheet pan, for a total of 14 rolls.

Step 7

Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese.

Step 8

Bake for 22-25 minutes, or until cheese is melted and filling is hot. Before serving, let enchiladas rest for 5-10 minutes so the rolls can absorb any excess moisture from the bottom of the pan.