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!