2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini Several dashes chipotle hot sauce,
plus more for serving, optional
2 tablespoons sour cream
1. Preheat the oven to 375 degrees F.
2. Heat the oil in a large skillet over medium heat. Add the quently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until 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.
3. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a peeler to shave off ribbons the entire length of each zucchini skinny). Make 36 zucchini ribbons total.
4. 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 filling. Put in a 2- to 3-quart baking dish. Roll up the remaining dish. Top the rolls with the remaining 1 cup salsa. Add several remaining 1/2 cup cheese.
5. Bake until the cheese is melted and the filling is hot, about sour cream out with a little water and drizzle over the enchiladas. and serve with more hot sauce if you’d like.