Recipe

		Zucchini Enchiladas
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 tablespoons olive oil

4 scallions, sliced (white and green parts separated)

4 cloves garlic, thinly sliced

1 tablespoon chili powder

3 cups shredded rotisserie chicken

24 oz jar salsa

1 1/2 cup shredded jack cheese

1 1/2 cup shredded cheddar cheese

4 to 5 medium zucchini, same length

2-3 cups guacamole

Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup each of the jack & chedder cheeses. Set aside. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler or cheese slicer to shave off ribbons the entire length of each zucchini and as wide as possible (the first couple may be too skinny). Make 56 zucchini ribbons total. Lay out 4 ribbons, overlapping about half way to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture at the top then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top each roll with the 1-2 tablespoons salsa then top with remaining jack & chedder cheeses. Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Sprinkle with the reserved scallion greens, plate and top with a large spoonful of guacamole.