-2 tablespoons olive oil
-4 green onion sliced
-2 cloves garlic, thinly sliced
-1 tablespoon chili powder
-3 cups shredded chicken
-1 1/2 cups salsa
-1 cup shredded Mexican blend cheese
-3 to 4 medium zucchini
-2 tablespoons sour cream
-Preheat oven to 375°F
-Heat oil in a large skillet over medium heat
-Add the whites of green onion and garlic and cook until soft
-Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is red, about 1 minute
-Remove from heat and stir in the chicken (rotisserie in a pinch!), 1/2 cup of the salsa and 1/2 cup of the cheese- Set aside.
-Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler or a mandolin to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
-Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”)
-Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling
-Put in a 9×12 baking dish
-Roll up the remaining zucchini ribbons and filling and arrange in the dish
-Top the rolls with the remaining 1 cup salsa
-Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese
-Bake until the cheese is melted and the filling is hot, about 25 minutes
Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas
Sprinkle with the reserved greens onion tops and serve with more hot sauce!