Chicken Zucchini Enchiladas

Make the sauce:

Combine the tomatillos, onion, jalapeño, cilantro, cream, water, and salt in a medium saucepan, bring to a boil over medium heat, reduce the heat to medium-low and simmer until the onions soften slightly, 10 minutes. Cool slightly, transfer to a blender and blend until smooth, 15 to 20 seconds.

Using a mandoline or a sharp knife, slice the zucchini lengthwise into ¼-inch strips to yield 24 strips total. Working in 3 batches, heat ½ tablespoon oil in the Cravings nonstick stainless skillet over medium heat. Add the zucchini to the skillet and lightly sear on each side until it wilts lightly and loses some of its liquid, 1 minute per side. Repeat with remaining oil and zucchini. 

Make the filling:

In a medium bowl combine the chicken, 1 ½ cups of the cheese, cilantro, 1/4 cup tomatillo sauce, and salt. 

Fill the rolls:

Preheat the oven to 350°F. Take 2 tablespoons of the filling and compact it into a sort of a meatball. Arrange one piece seared zucchini on a clean work surface, place the chicken on one end and tightly roll. Repeat with the remaining filling and zucchini and arrange in the Cravings large ceramic baking dish, leaving room between the rolls.  Pour the sauce on top and in between the rolls, then top with the mozzarella. Bake until the cheese is slightly bubbly, 10 minutes. Remove from the oven and top with the avocado, cilantro, and diced red onion.