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Scoobs

Zucchini enchiladas

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Scoobs
Ingredients:
2 or 3 cups shredded rotisserie chicken (about half a rotisserie chicken)
3 zucchinis (will have left over bits and ends)
3 or 4 cloves garlic 
Jar of non chunky salsa (Valentina)
Shredded cheese mex blend (cache valley)
Chili power (ancho)
Green onion (4 or 5 sticks)
2 heaping spoons oil
Sour cream
Lime
 
Steps:
Cook sliced white parts of green onions with sliced garlic on medium. (5 min or less)
Add chili powder till oil is dark. (Cook 1 min)
Take off heat. Add shredded chicken(you can mix in the juice from the rotisserie chicken for deeper flavor). Mix and then add half cup salsa and half cup cheese. Squeeze wedge of lime. (Hot sauce also if you want) Mix well and add sea salt. 
Preheat oven to 375 degrees 
Half the zucchinis lengthwise. Use peeler to make slices (ribbons)
Lay 3 slices overlapping. Middle piece on top. Small end facing you. Add about 1/4 cup of chicken mix to small end. Roll up and add to baking dish. Next pour rest of salsa on top
(1 cup) and about 1/2 cup cheese on top (or more if you want). 
Cook about 25 minutes 
Finish with sour cream(thinned a bit with water) top with green onion(chives)
Add a few drops of hot sauce and bit sea salt. Can serve with lime wedges as well.

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Toboso

Looks great!!!

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Jase

Cooooor 😍

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