Thinly slice 4 medium zucchini, leaving out the core when you start getting too many seeds. (I don't have a mandolin, so I used a veggie peeler to get them nice and thin.). I used a handheld veggie peeler. You could also use a mandolin.

Boil and shred three boneless, skinless chicken breasts, then mix with about 5 oz. cream cheese, one small can of diced green chilis, 1 tsp salt, 1 tsp pepper, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp garlic powder.

Place about 4 Tbsp of the chicken mixture across 5-6 overlapping slices of zucchini.

Roll as tightly as possible. (My sushi skills definitely helped out here! ????). The first couple were challenging, but you get the hang of it.

Transfer to a baking dish with a spatula to keep nice and intact.

Top with Red Rosarita enchilada sauce crumbled queso fresco, and shredded Monterey Jack cheese. Bake in 375° F oven for about 45 minutes until bubbling and zucchini is nice and tender.

Top with a dollop of sour cream and enjoy!