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Zucchini Enchiladas

Hilary Meyer
  • 70 minutes
  • Serves 4

INGREDIENTS

12 oz

Chicken breast, cooked

1/2 cup

Cilantro, fresh

1

Onion, medium

1

Poblano pepper

1 cup

Romaine lettuce

3

Zucchini (about 1 pound), medium

1/4 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 cup

Mexican-blend cheese

3 tbsp

Milk, reduced-fat

1/3 cup

Sour cream

1 1/2 cups

1 (15 ounce) can enchilada sauce