Ingredients
1 Anaheim pepper3 cups cooked chicken, shredded2 cups shredded pepper jack cheese, divided2 ounces cream cheese, softened3 green onions, thinly sliced1 teaspoon hot pepper sauce2 cans (10 ounces each) enchilada sauce2 tablespoons tomato paste6 large zucchini (about 4 pounds)
Preparation
Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skin blisters, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°.
Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl, combine enchilada sauce and tomato paste; set aside.
Slice zucchini lengthwise into thirty-two 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside.
Spread half the sauce mixture into a 13x9-in. baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup chicken mixture off center on top. Roll up zucchini, starting with the short side; place into the prepared dish, seam side down. Repeat with remaining zucchini and chicken mixture. Top with remaining sauce and cheese.
Bake, uncovered, until heated through, 35-40 minutes.
