1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Filling:

• In a large bowl, mix the shredded chicken, black beans, corn, and 1 cup of enchilada sauce.

3. Prep the Zucchini Slices:

• Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips. Each strip should be about ⅛-inch thick to make rolling easier.

4. Assemble the Roll-Ups:

• Spread ½ cup of enchilada sauce evenly across the bottom of a large baking dish.
• Lay 2–3 slices of zucchini on a flat surface, slightly overlapping to form a 3–4-inch wide sheet.
• Place 2–3 tablespoons of the chicken mixture onto the zucchini, then roll it up tightly.
• Arrange the roll-ups seam-side down in the prepared baking dish. Repeat until all the filling and zucchini are used, creating about 24 rolls.

5. Top and Bake:

• Drizzle the remaining ½ cup of enchilada sauce over the roll-ups.
• Sprinkle the shredded cheese evenly on top.
• Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

• Remove from the oven and let cool slightly.
• Garnish with chopped cilantro, if desired.
• Serve warm and enjoy!