Zucchini-Wrapped Chicken Enchiladas
Ingreadient
- 1 Anaheim pepper
- 3 cups cooked chicken, shredded
- 2 cups shredded pepper jack cheese, divided
- 2 ounces cream cheese, softened
- 3 green onions, thinly sliced
- 1 teaspoon hot pepper sauce
- 2 cans (10 ounces each) enchilada sauce
- 2 tablespoons tomato paste
- 6 large zucchini (about 4 pounds)
Direction
- Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skin blisters, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°.
- Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl, combine enchilada sauce and tomato paste; set aside.
- Slice zucchini lengthwise into thirty-two 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside.
- Spread half the sauce mixture into a 13x9-in. baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup chicken mixture off center on top. Roll up zucchini, starting with the short side; place into the prepared dish, seam side down. Repeat with remaining zucchini and chicken mixture. Top with remaining sauce and cheese.
- Bake, uncovered, until heated through, 35-40 minutes.
