Zucchini Enchiladas

Ingredients:

• 3 - 4 medium zucchini
• 2 tablespoons of vegetable oil
• 4 shallots, sliced ​​(white and green parts separated)
• 2 cloves garlic, thinly sliced
• 1 tbsp chili powder
• 3 cups shredded grilled chicken (skinless)
• 1.5 cups salsa (smooth)
• 1 cup coarsely grated cheese mixture: mature cheddar, Colby, Monterey Jack
• A splash of chipotle hot sauce, plus extra for serving (optional)
• 2 tbsp sour cream

Preparation:

1. Preheat oven to 190°C.
   
   Heat vegetable oil in a large skillet over medium heat. Add the white parts of the shallots and garlic and cook, stirring frequently, until softened (about 5 minutes). chili powder and cook, stirring, until the shallots are coated and the oil turns brick red, about 1 minute.
2. Remove from heat, stir in chicken, 1/2 cup salsa and 1/2 cup cheese.
3. Cut the zucchini in half lengthwise and lay them cut-side down on a work surface. Using a Y-shaped vegetable peeler, trim the widest strips possible from each zucchini, running the blade along the entire length (the first few may be too narrow). Make 36 such strips.
4. Lay out 3 zucchini strips, overlapping slightly, to form a rectangle (think of it as a "tortilla"). Spoon about 1/4 cup of the chicken mixture into one of the short sides, then fold over to enclose the filling. Place in a 2- to 3-quart baking dish. Wrap the filling in the remaining zucchini strips and place in the dish as well. Drizzle the rolls with 1 cup of salsa. Add a few dashes of hot sauce and sprinkle with 1/2 cup of the remaining cheese.
5. Bake until the cheese is melted and the filling is hot (about 25 minutes). Let cool for a few minutes. Thin the sour cream with a little water and drizzle it over the enchiladas. Sprinkle with shallots and serve with additional hot sauce, if desired.