Chicken Enchilada Zucchini "roll-ups"

#chicken #chickendinner #enchiladas #lowcarb #zucchini Sep 22, 2020

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. **I did not do this step, I was too lazy. I just used the sliced zucchini. I was not able to roll it up this way so I made layers of zucchini, chicken, cheese, sauce. The last layer was chicken sauce and cheese. If you grill or cook until pliable, you can roll these puppies up.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish. OR place a layer of zucchini in glass dish, spread with the chicken sauce and cheese and repeat until all the chicken, sauce and cheese is gone. IF there is any left over zucchini, save to use as bread for a sandwich.
Tightly cover with foil.
Bake 20 minutes, or until the cheese is hot and melted.
Top with avocado

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