2 cups (200 g) shredded monterey jack cheese, divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup (290 g) red enchilada sauce
4 zucchinis
fresh cilantro, chopped, for ganish
Instructions
Preheat the oven to 400˚F (200˚C).
In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
Transfer to a plate and sprinkle with cilantro.
Serve immediately.
Enjoy!
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/zucchini-enchilada-roll-ups/