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Enchiladas

Shannon Lawrence
  • 57 minutes
  • Serves 6

INGREDIENTS

2

Chicken breasts, shredded

1 tbsp

Olive oil

1

Jalapeño, diced

1

Red onion, diced

1

Zucchini, shredded

2 cloves

Garlic, minced

2 tbsps

Chili powder

1 1/2 tsps

Cumin

2 tsps

Sugar

Salt and pepper to taste

1/2 can

Diced tomatoes

10 ozs

Tomato sauce

2/3 cup

Water

1 1/3 cups

Shredded cheese

3/4 cup

Frozen corn

3/4 cup

Black beans

Cooking spray

8 media

Tortillas

1 person Recommend This Recipe