Step 1

Preheat the oven to 400 F and prepare a large, 2×9 casserole dish

Step 2

Slice the ends off the zucchini and use a mandolin slicer or a peeler to slice the zucchini into long, thin, 1/8″ inch strips. Pat them down with a paper towel or clean dish towel to remove excess water. Set them aside.

Step 3

Line the bottom of the casserole dish with about a third of the enchilada sauce. Layer on the zucchini slices vertically (you’ll have about two rows of 5-6 slices). Add about 1/3 cup of shredded chicken and layer on a few spoonfuls of enchilada sauce. Repeat this process for about 4 layers. Finish the final layer as just zucchini, and top with the remainder of the enchilada sauce.

Step 4

Bake in the preheated oven for 15 minutes and remove to cool.

Step 5

Make the “sour cream” by mixing the coconut cream and apple cider vinegar. Adjust sourness to liking.

Step 6

Top the enchilada casserole with the remainder of the ingredients, saving the lime slices for serving.

Step 7

To serve, use a spatula to carefully cut a slice of the enchiladas. Serve with limes and additional toppings to taste.

Step 8

Using a medium sauce pot, add the avocado to medium heat.

Step 9

Sautee the chopped onion until translucent.

Step 10

Stir in the remainder of the ingredients (reserving the horseradish) and bring to a simmer. Simmer for 15 minutes until the sauce thickens.

Step 11

Stir in the horseradish, little by little and adjust the spice to taste.

Step 12

Remove from heat and allow to cool. Blend with an immersion blender before using.