INGREDIENTS
1 pieces
zucchini
1 pieces
squash
1 pieces
eggplant
1 pieces
onion
1 tbsp
olive oil
1 tsp
kosher salt
1 serving
chicken breasts
1 oz
enchilada sauce
1 tsp
pimenton
1 oz
monterey jack cheese
1 small
corn tortillas
1
1
1
1
1
1
2
20
1 serving
½
1
10
10