Zucchini Enchiladas

Serves 4

Ingredients:

• Pam Olive Oil Spray
• 4 Scallions
• 2 Cloves of garlic, thinly sliced
• 1 TBSP Chili powder
• 3 Cups shredded rotisserie chicken (skin discarded)
• 1 ½ Cups salsa (not chunky)
• 1 Cup reduced fat Mexican blend cheese
• 3-4 Medium zucchini
• Hot sauce-optional
• Low fat plain Greek yogurt for topping-optional

Directions:

• Preheat the oven to 375ºF. Heat the Pam 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 of the cheese. Set aside.
• Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
• Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and 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 the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
• Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Top the enchiladas with Greek yogurt if using. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.