- 2 zucchini
- 1 1/2 cup rooster meat cooked and shredded
- 1/2 onion chopped
- 1 garlic clove minced
- 1/four tsp chili flakes
- 1 cup enchilada sauce divided
- 1/2 cup Mozzarella shredded
- 1/2 cup cheddar shredded
- 1 tbsp olive oil
- salt and pepper to style
Topping for serving (non-compulsory)
- full-fat yogurt for serving
- recent parsley chopped (for serving)
- zucchini rooster enchiladas
Heat a tablespoon of olive oil in a frying pan. Add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.