Ingredients
1¾cupsenchilada sauce
2large zucchini,cut lengthwise into ¼-inch thick slices
½tspkosher salt
fresh black pepper,to taste
1tspolive oil
8ozchicken breast,cooked and shredded, from rotisserie chicken
½cuponion,minced
2large clove garlic,minced
¼cupcilantro,chopped, plus more for garnish
1tspcumin
½tspdried oregano
¼tspchipotle chili powder
¾cupMexican cheese blend,shredded
sour cream,optional
Preparation
Preheat the oven to 400 degrees F.
Spread ¼ cup of the enchilada sauce on the bottom of a 13×9-inch baking dish.
Cut the zucchini lengthwise into ¼-inch thick slices to yield a total of 12 slices of about the same size.
Season both sides of the zucchini with ½ teaspoon of salt and pepper.
Grill the zucchini on a grill pan over high heat for 2 minutes on each side, until pliable and grill marks form, but not fully cooked.
Heat the oil in a medium skillet over medium-high heat.
Sauté the onions and garlic on low for 2 minutes, until soft.
Add the chicken, salt, cilantro, cumin, oregano, chili powder, ¼ cup of the enchilada sauce, then cook for 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons of chicken on each slice of zucchini.
Roll up the slices, then arrange them seam side down in the prepared dish.
Top with the remaining enchilada sauce and Mexican cheese blend. Tightly cover with foil.
Bake for 20 minutes, or until the cheese is hot and melted.
Drizzle with sour cream and garnish with cilantro, if desired. Serve and enjoy!
