Celebrate summer's bounty and wrap your enchilada filling in zucchini.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jYE5q5Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Zucchini EnchiladasRecipe courtesy of Food Network KitchenTotal: 1 hr 5 minActive: 35 minYield: 4 servings (3 enchiladas per person)Level: EasyIngredients2 tablespoons vegetable oil4 scallions, sliced (white and green parts separated)2 cloves garlic, thinly sliced1 tablespoon chili powder3 cups shredded rotisserie chicken (skin discarded)1 1/2 cups salsa (not chunky)1 cup shredded Mexican blend cheese3 to 4 medium zucchiniSeveral dashes chipotle hot sauce, plus more for serving, optional2 tablespoons sour creamDirectionsPreheat the oven to 375 degrees F.Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 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 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 2- to 3-quart 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 scallion greens and serve with more hot sauce if you'd like.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkRecipe of the Day: Healthy Zucchini Enchiladas | Food Networkhttps://youtu.be/Xf022RLtdnI
