Cheesy Zucchini and Chicken “Enchiladas”
Ingredients
- 2 tablespoons vegetable oil
- 4 scallions, sliced (white and green parts separated)
- 2 cloves garlic, thinly sliced
- 1 tablespoon chili powder
- 3 cups shredded rotisserie chicken (skin discarded)
- 1 1/2 cups salsa (not chunky)
- 1 cup shredded Mexican blend cheese
- 3 to 4 medium zucchini
- Several dashes chipotle hot sauce, plus more for serving, optional
- 2 tablespoons sour cream
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