INGREDIENTS
1 tbsp
extra-virgin olive oil
1
large onion, chopped
kosher salt
2 cloves
garlic, minced
2 tsp
ground cumin
2 tsp
chili powder
3 cups
Shredded chicken
1 1/3 cups
red enchilada sauce
4
large zucchini, halved lengthwise
1 cup
Shredded Monterey Jack
1 cup
shredded Cheddar
Sour cream, for drizzling
Fresh cilantro leaves, for garnish