Zucchini Enchiladas

Zucchini Enchiladas

adapted from foodnetwork.com

Zucchini Enchiladas with Black Bean & Corn Quinoa

Serves 2        0 Blue WW points

1 very large zucchini, sliced 1/8 inch thick to a total 12 slices

kosher salt

Cooking spray

2 scallions, sliced (white and green parts separated)

1 large garlic clove, thinly sliced

1 1/2 tsp chili powder

1 1/2 cups shredded poached chicken breasts, rotisserie chicken breast or leftover chicken

3/4 cup salsa, divided

1/2 cup fat free cheddar cheese, divided

Cholula Chili Garlic Hot sauce or your favorite hot sauce

1 Tbsp low fat sour cream

1. Place the zucchini slices on paper towels and sprinkle with kosher salt. Let stand for about 20 minutes to draw our moisture. 
2. Preheat the oven to 375F.
3. Coat a skillet with cooking spray. Add the scallion whites and garlic and cook stirring frequently until soft, about 4-5 minutes. Sprinkle with the chili powder and cook until the chili is dark red, about 1 minute. 
4. Remove from the heat and stir in the chicken and 1/4 cup each of salsa and cheese. Set aside.
5. Pat the zucchini dry with more paper towels.
6. Lay out 2 zucchini pieces, slightly overlapping to make a rectangle. This will be your tortilla. 
7. Put about 1/4 cup of chicken mixture on one short end of the zucchini and roll up to enclose the filling. Place into a baking dish. Repeat with the remaining zucchini.
8. Top the rolls with 1/2 cup of salsa.  Add several dashes of hot sauce to each roll or more to taste.
9. Sprinkle with the remaining 1/4 cup of cheese.
10. Bake for about 25 minutes or until the filling is hot and the cheese is melted. Let cool covered loosely for a few minutes.
11. Meanwhile thin out the sour cream with a little water.
12. Drizzle the sour cream over the enchiladas and top with the scallion greens and serve.