- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano pepper, seeded and chopped
- ¼ teaspoon salt
- 12 ounces cooked chicken breast, shredded (about 3 cups)
- 1 cup shredded Mexican-blend cheese, divided
- 1 (15 ounce) can enchilada sauce (1½ cups), divided
- 3 medium zucchini (about 1 pound), trimmed
- 3 tablespoons milk
- 1 cup shredded romaine lettuce
- ½ cup chopped fresh cilantro
- Preheat oven to 425°F. Preheat Xtrema Skillet on low for a couple minutes. Add oil, then onion, poblano and salt. Raise to medium heat and cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to low if vegetables start to burn.
- Transfer to a large bowl. Add chicken, ½ cup cheese and ½ 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 ¼ cup enchilada sauce on the bottom of an Xtrema Versa Skillet. Lay three strips of zucchini on a clean work surface, overlapping the edges by ¼ 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 skillet. Repeat with the remaining zucchini strips and filling. Top the zucchini rolls with the remaining ¾ cup enchilada sauce and ½ 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.
- 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 make sure you have the right thickness. If they break, slice them thinner.