Zucchini Fajita Chicken Enchiladas.

Yield: 1

Fajita Chicken

• Chicken Thigh or Breast                                  2 Thighs or 1 Breast

• Avocado Oil                                                       Dash

• Fajita Seasoning                                               2 tsp

  Zucchini Sheets

• Zucchini (Quarter inch lengthwise cut)      1 each 

• Pan Spray                                                         Coat

• Salt                                                                    1 tsp

• Pepper                                                              1 tsp

  Enchilada Sauce

• Avocado Oil                                                     3 tbsp

• GF Flour                                                           3 tbsp

• Chili Powder                                                   ½ tbsp

• Garlic Powder                                                ½ tbsp

• Dried Oregano                                               1 tsp

• Salt                                                                   ¼ tsp

• Cinnamon                                                       Pinch

• Tomato Paste                                                2 tbsp

• Chicken or Vegetable Broth                       2 cups

• Apple Cider Vinegar                                    1 tsp

• Black Pepper                                                 ½ tsp

  Filling

• Black Beans                                                  ½ cup

• Corn                                                              ½ cup

• Vegan Cheddar Cheese                             1 cup

1. Pre-heat the oven to 350 degrees

2. Toss chicken in a bowl with avocado oil and seasoning, lay on a sheet pan.

3. Pan spray another sheet pan and lay down zucchini. Sprinkle over seasoning and spray the top of the zucchini.

4. Bake the chicken in the oven for 20 minutes.

5. Bake the zucchini in the oven for 15 minutes.

6. Sit zucchini aside for later, shred the chicken and sit aside as well.

7. In a separate bowl mix flour and seasoning for the sauce together.

8. Pre-heat a sauce pan to medium heat. Warm the oil until its hot enough that the light sprinkle of flour mixture sizzles to top.

9. Once ready, pour flour mixture into oil. Whisk constantly and cook until fragrant and deepens in color for 1 minute.

10. Whisk in tomato paste then add broth slowly while stirring constantly to remove any lumps.

11. Bring the sauce to a simmer while whisking often for 5 to 7 minutes or till thickened.

12. Remove from heat then, whisk in the vinegar and season to taste with salt and pepper.

13. Now it is time to roll the enchiladas. Mix chicken, black beans, corn, and ½ of the cheddar cheese together for the filling.

14. Lay a zucchini out and place a spoon full of filling 2 inches from the bottom of the zucchini to give you room the roll.

15. Roll the zucchini sheet forward with the filling in it. Place the rolls in a baking dish with high sides, packing them tight.

16. Once they are all rolled, pour enchilada sauce over top and sprinkle over the remaining cheddar cheese.

17. Bake in the oven for 20 minutes and Enjoy!