Not only has it been a long time since I've posted, but it's been AGES since I did a recipe post. But we had a really unique and YUMMY meal last night (and I'm getting requests for the recipe); so, here it is! I saw this on one of those random recipe videos on facebook and thought it looked good. After a whole WEEK of sickness at our house, I was finally able to make it...but it was worth the wait! It's chicken enchiladas but instead of tortillas, you use zucchini as the wrap. Once it cooks, you really can't even tell that it's zucchini - which for some people is a plus! Kate devoured it and said that it should be on kids' menus in restaurants! Caleb ate it all and David said it was good. WIN!!! This is good for us, too, because it makes an easy gluten free option. We will be doing this again. Here is the link to the original recipe (which I didn't even look at before making mine, LOL!) with a helpful video for technique (I did everything based on the video): http://www.delish.com/cooking/recipe-ideas/recipes/a51783/zucchini-enchiladas-recipe/
1 orange bell pepper, finely chopped
1/2 tsp dried garlic (or 1 tsp fresh, minced)
1 tsp chili powder
1.5 teaspoons cumin
1 pre-cooked Rotisserie chicken (I used Kroger's - you could also use your own chicken breasts that you cook and shred - probably about two)
1 can red enchilada sauce
3 zucchini, sliced VERY thinly (I used a vegetable peeler - my mandolin made slices that were slightly too thick)
fresh grated (or bought) cheese
Preheat oven to 350 degrees. Chop veggies. Add onion, peppers and garlic to a saute pan (prepared with olive oil OR cooking spray). Saute until translucent. Add in chili powder and cumin. Stir. Shred chicken and stir into the onion mixture. When well mixed, pour about half the can of enchilada sauce into the mixture and stir. Set aside.
Cut the ends off the zucchini. Slice in half lengthwise. Using a vegetable peeler - something like this-
(or mandolin OR if you're REALLY good just a knife), cut very thin and long slices of zucchini.