INGREDIENTS
1 tbsp
extra virgin olive oil
1 large
onion
1 serving
salt and pepper
2 cloves
garlic
1 tsp
ground cumin
2 tsp
chili powder
3 cups
shredded chicken
1 1/3 cups
enchilada sauce
4 larges
zucchini
1 cup
monterey jack
1 cup
shredded cheddar
1 serving
cream
1 leaves
cilantro leaves