INGREDIENTS
3 cups
Chicken, cooked
1/2
Black beans
1/2 cup
Corn, frozen
2 cloves
Garlic
1
Onion, medium
1
Vegetable peeler
2 lb
Zucchini
1/2 cup
Tomato salsa
2 tsp
Chili powder
1
Kosher salt and fresh black pepper
2 tbsp
Olive oil
2 tsp
Cumin, ground
1 cup
Mexican blend cheese
1 cup
Enchilada sauce, red
Sheet pan (half sheet 18 X 13)