INGREDIENTS
1 rotisserie chicken, shredded
1 15 oz jar Siete enchilada sauce
1 bag Right Rice (I use the original right rice)
3 large zucchini, cut lengthwise into 1/4 inch slices
1 small white onion, finely chopped
2 garlic cloves, minced
1 Tbsp avocado oil
1/4 cup cilantro, chopped
1 tsp dried oregano
1 tsp cumin
1 tsp chili powder
Pink Himalayan Sea Salt, to taste
Fresh ground black pepper, to taste
Garlic powder, to taste
1 cup shredded cheese (omit for dairy-free)
Method:
-Preheat oven to 400.
-Cook Right Rice according to instructions.
-Cut zucchini lengthwise into 1/4 inch thick slices. If you have a mandolin, use it!
-Season zucchini on each side with a sprinkle of pink Himalayan sea salt, black pepper, and garlic powder.
-Grill zucchini on a grill pan over high heat until grill marks form (2-3 minutes on each side) then remove. This makes it easier to roll. *If you don’t have a grill pan, sauté zucchini in a skillet with avocado oil spray over medium high heat for 2-3 minutes until pliable.
-Heat oil in a skillet over medium heat, and sauté onion and garlic for 3 minutes.
-Add chicken, cilantro, oregano, cumin, chili powder, 1.5 cups of cooked Right Rice, and 1/2 cup of the enchilada sauce. Heat for 5 minutes.
-Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13 baking dish.
-Put 1-2 Tbsp chicken mixture on the end of a zucchini slice (closest to you), and roll up the slice away from you. Place seam side down in baking dish. Repeat for all zucchini slices.
-Top with 1 cup of enchilada sauce and cheese if not dairy-free. Cover with foil.
-Bake for 15 minutes, or until cheese is melted.
-Sprinkle with cilantro, and add toppings of choice.
