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Salsa Verde Chicken & Veggie Enchiladas
Ingredients
  • 16 ounces jar salsa verde
  • ¾ cup sour cream, or plain Greek yogurt (preferably full fat)
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper, diced, or poblano pepper
  • 1 cup packed baby spinach, roughly chopped
  • 1 small zucchini, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  •  
  • ¼ teaspoon ground coriander
  • ⅓ cup roughly chopped fresh cilantro, plus extra for garnish (optional)
  • 2 cups shredded cooked chicken
  • 12 corn tortillas (6-inch)
  • 2 cups shredded cheddar cheese, divided
  • optional toppings: diced tomatoes, avocado, hot sauce
Steps
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