If you like the heat, opt for a spicy enchilada sauce.
Add onion, poblano and salt.
Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes.
Reduce heat to medium if vegetables start to burn.
Transfer to a large bowl.
Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce.
Stir to combine; set aside.
Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip).
Discard any uneven and broken pieces.
You should end up with 48 slices.
Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish.
Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so.
Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips.
Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish.
Repeat with the remaining zucchini strips and filling.
(You should have 16 enchiladas.)
Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.
Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
Meanwhile, whisk sour cream and milk together in a small bowl.
When the enchiladas have finished baking, top with lettuce and cilantro.
Drizzle the sour cream mixture over the top.
Tips
To make ahead: Assemble enchiladas through Step 3.
Refrigerate for up to 1 day.
Tip: The strips should be able to roll around the filling without breaking.
Test a few strips to double-check you have the right thickness.
If they break, slice them thinner.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
