How to make zucchini enchilada casserole

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Zucchini has become the superhero that can take the place of just about any carb you want to get rid of. However, while most people mainly use it to take the place of noodles, it can also take the place of other ingredients, such as tortillas. As zucchini cooks, it becomes soft and tender yet still has the perfect amount of bite to keep it fairly hearty. Check out what's done with zucchini in this way in the recipe that follows.
Zucchini is sliced very thinly using either a Y-shaped vegetable peeler or a mandolin. Then the slices get wrapped around rotisserie chicken that's been tossed with tons of spices and smothered in easy canned enchilada sauce. Of course, because this is an enchilada dish, the entire thing gets smothered in a ton of cheese and goes for a quick bake in the oven. You get all the Mexican flavors you're craving, with a fraction of the calories.
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Zucchini Enchilada Casserole
12 enchiladas
20 minutes
20 minutes
40 minutes
1 1/2 cups red enchilada sauce
2 cups rotisserie chicken, cooked and shredded
2 cups Monterey Jack cheese, shredded, divided
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 zucchinis, sliced to 3 mm thinness
Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish. Spoon half of the enchilada sauce into the bottom of the dish.
Place the chicken in a large bowl and add 1 cup of cheese, chili powder, paprika, cumin, cayenne pepper, and salt. Mix to combine all ingredients well.
Lay out three slices of zucchini on a work surface so they slightly overlap each other. Place approximately 1/4 cup of filling mixture onto the short ends of the zucchini and roll up the entire length.
Place first zucchini enchilada into the prepared casserole dish and continue preparing other enchiladas.
When all zucchini enchiladas have been made and are in the dish, spread remaining enchilada sauce over top of them. Sprinkle with remaining cup of cheese.
Place enchiladas into the oven and bake for 20 minutes, until entire dish is hot and bubbling throughout and the cheese on top has melted and is starting to brown.
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