Zucchini Enchiladas

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Ingredients:

• 1/2 medium onion
• 1 small jalapeno
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 garlic clove
• 1/2 teaspoon paprika
• 2 chicken breasts, 1″ thick
• 1 cup enchilada sauce
• 2 zucchinis, sliced
• 1/2 cup Mexican shredded cheese
• Mexican crema (or sour cream that has been thinned out)
• Cilantro
• Green onions
• Salsa verde
• Cotija cheese
• Salt and pepper

Directions:

1. preheat oven to 420F. Season chicken breasts with salt, pepper, a dash of each: cumin, chipotle powder, paprika on both sides. Cook chicken in skillet over medium to medium-high heat for 5 minutes on each side, then set aside to rest (to expedite this process, buy a rotisserie chicken or put chicken into slow cooker earlier in the day).
2. Heat oil in the skillet again and add the onions and jalapeno. Cook for 5 minutes or until the veggies are tender, and then add the cumin and chili powder, stir. While this is cooking, cut the chicken breasts against the grain into thin strips. Add the chicken strips to the onion and jalapenos. Add most of the enchilada sauce, saving some for later.
3. Using a mandolin, slide the zucchini length wise into thin strips. You will need 3 strips per enchilada.
4. Lay three strips out with their edges overlapping, and place a spoonful of the mixture onto the zucchini near the one side; roll it up, and transfer to a skillet proof oven or bake dish.
5. Spoon remaining enchilada sauce on top of the enchiladas. Cover with cheese and bake for 15 minutes, or until the zucchini are tender.
6. Once removed from the oven, drizzle with Mexican crema and salsa verde. Coop some green onions and cilantro and garnish. Lastly, sprinkle cotija cheese on top!