• Preheat the oven to 375° F.

Chicken Mixture

• In a large skillet over medium heat, heat oil. Add onions and garlic, and cook 3-4 minutes, or until fragrant.
• Stir in corn, beans, chili powder, cumin, and shredded chicken. Remove from heat.
• Add in salsa, enchilada sauce, cheese, and jalapeno.

Zucchini

• Line a sheet pan aluminum foil, lightly spray with a non-stick spray.
• Trim the ends of the zucchini and using a mandolin or a large vegetable peeler, peel zucchini into thin slices.
• On a cutting board, lay out 2-3 strips of zucchini slightly overlapping each other (depending on how large your zucchini is).
• Add about ¼ cup of chicken mixture and tightly roll up the zucchini.
• Transfer to the sheet pan seam down.

Topping

• Top with enchilada sauce and cheese.
• Bake for 25-30 minutes, or until cheese is hot and bubbly.
• Top with diced jalapenos, tomatoes, and sour cream.