Step 1

Combine chicken breast, half the can of enchilada sauce, the jar of salsa, and the taco packet to an instant pot (cooked on high for 15 minutes) or a pot with a lid (cooked on medium low for 20-25 minutes or until shred-able)

Step 2

Cut zucchini longways into 12 planks

Step 3

Drizzle zucchini planks on both sides with oil and sprinkle with salt and pepper

Step 4

Grill or cook zucchini until tender

Step 5

Layer the remaining enchilada sauce on bottom of an oven safe baking dish

Step 6

Roll chicken into the zucchini and place seam side down

Step 7

Cover with cheese, cover the dish with aluminum foil, and place in oven for 12 minutes

Step 8

Remove foil and cook for another 5 minutes until cheese is bubbly

Step 9

Enjoy!