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Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • kosher salt
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 ⅓ c. red enchilada sauce ( sometimes I use green enchilada sauce)
  • 4 large zucchini, halved lengthwise
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar (I use the Mexican blend of cheese)
  • Sour cream, for drizzling
  • Fresh cilantro leaves, for garnish
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