gluten free & dairy free
Sauté the onions and garlic.
Add the spices to the skillet and stir to coat.
Add the pulled chicken and sauce.
Slice the zucchini into thin strips.
Place the strips on a paper towel and gently press down to release excess water.
Lay down 3 over-lapping zucchini strips and spoon chicken mixture over top.
Roll the zucchini up into a tight roll.
Place the zucchini roll ups in a baking dish and pack tightly.
Pour remaining enchilada sauce over top, sprinkle with dairy free cheese, and bake!
Top with cilantro, avocado slices, and dairy free sour cream