Zucchini Enchiladas

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  2 Zucchini(392g)
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  2 cup Chicken Breast, Grilled
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  24 oz Enchilada Sauce, Red, Canned
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  32 oz Cheese, Monterey Jack, 2%
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Slice the zucchini lengthwise into thin, wide strips using a mandoline or sharp knife—aim for strips ¼-inch thick that are long enough to wrap around filling. You should get approximately 3–4 usable strips per zucchini.
2. 2Heat a large skillet over medium-high heat and lightly pan-fry the zucchini strips in batches for 2–3 minutes per side until they're pliable and lightly softened but still hold their shape—they should be flexible enough to roll without breaking.
3. 3In a large bowl, combine the shredded cooked chicken, ¼ cup of the enchilada sauce, half of the Monterey Jack cheese, and the sliced green onions; stir until evenly mixed.
4. 4Spread ½ cup of enchilada sauce across the bottom of a 9×13-inch baking dish or similar stovetop-safe skillet. Lay 3 zucchini strips slightly overlapping on a clean surface, spoon 2–3 tablespoons of the chicken mixture along one edge, then roll tightly and place seam-side down in the prepared dish. Repeat until all filling and zucchini are used.
5. 5Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining Monterey Jack cheese across the top until lightly covered.
6. 6Cover the skillet or baking dish with foil and heat over medium heat for 8–10 minutes until the cheese melts and sauce begins to bubble gently around the edges—do not boil vigorously.
7. 7Remove from heat and let rest uncovered for 2 minutes until the cheese is fully melted and set.
8. 8Divide the enchiladas evenly into 6 airtight meal prep containers while hot, ensuring each portion receives sauce and melted cheese, then seal and refrigerate for up to 4 days.