Zucchini Enchilada Roll-Ups

Name: Zucchini Enchilada Roll-Ups
Yield: 4
Ingredients: 2 cups cooked shredded chicken; 1 yellow onion, diced; 1 red bell pepper, seeded and diced; 1 jalapeño, seeded and diced; 2 cups shredded monterey jack cheese, divided; 1 teaspoon garlic powder; 1 tablespoon paprika; 1 teaspoon chili powder; 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 lime, juiced; 1 cup red enchilada sauce, plus more for serving; 4 zucchinis; chopped fresh cilantro, for ganish

Recipe by Julie Klink from tasty.co

Dinner

Ingredients

4 servings

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2 cups cooked shredded chicken
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1 yellow onion, diced
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1 red bell pepper, seeded and diced
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1 jalapeño, seeded and diced
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2 cups shredded monterey jack cheese, divided
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1 teaspoon garlic powder
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1 tablespoon paprika

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1 teaspoon chili powder
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1 teaspoon kosher salt, divided
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½ teaspoon freshly ground black pepper
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1 lime, juiced
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1 cup red enchilada sauce, plus more for serving
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4 zucchinis
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chopped fresh cilantro, for ganish

Instructions

In a large bowl, mix together chicken, onion, red bell pepper, jalapeño, 1 cup of Monterey Jack, the enchilada sauce, garlic powder, paprika, chili powder, salt, black pepper, and lime juice.
With a vegetable peeler, shave the zucchini into ribbons. Once you can no longer peel a whole piece of zucchini, peel the rest into smaller strips and save for zoodles!
Preheat the oven to 400˚F (200˚C). Grease a 9-inch springform pan with nonstick spray.
Spoon the chicken mixture onto a zucchini ribbon and roll up. Arrange in the prepared springform pan.
Bake the zucchini roll-ups for 15 minutes. Sprinkle with the remaining cup of Monterey Jack cheese and bake for 10 minutes more, until the cheese has melted.
Transfer to a plate and sprinkle with cilantro. Serve immediately with more enchilada sauce alongside.
Enjoy!