INGREDIENTS
1 cup
Chicken, cooked and shredded
1 tbsp
Chipotle chili, powder or to taste
1 handful
Cilantro
1/2 cup
Corn
2 cloves
Garlic
1
Onion, small
1 tsp
Oregano
4
Zucchinis, medium
1 tbsp
Oil
1 tsp
Cumin, toasted and ground
1/2 cup
Cheddar
1/2 cup
Mozzarella
1 1/2 cups
Enchilada sauce