Chicken Enchilada Zucchini Roll Ups

Preheat oven to 400. Make the sauce. In a pot over medium heat, add in avocado oil. Heat oil until it's hot enough that a light sprinkle of flour/spice mixture sizzles on contact. Add in the flour and spice mixture.
Whisk constantly, cook until spices become fragrant. Add in tomato paste. Once mixed slowly, pour beef broth in and whisk consistently until there are no lumps.
Increase heat to medium-high and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce thickens a bit. It will continue to thicken while it cools.
Remove from heat and add apple cider vinegar, mix well. Finish by adding salt and pepper, to taste. Set aside.
Wash the zucchini, cut the ends off and cut in half length wise. I recommend using a vegetable peeler to get thin slices but you can use a sharp knife.
Spoon some of the sauce into the base of a baking dish. On a cutting board lay out three slices of zucchini so they are overlapping. Place spoonfuls of chicken at the bottom of the zucchini slices and firmly roll. Place zucchini rolls in baking dish with the loose end facing down.
Repeat step 7 until zucchini is gone.
Spoon more enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. Optional to add cheese on the top of the enchiladas.
Remove from the oven, add desired toppings and serve!