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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. medium zucchini (about 3-4)
- 1 Tbsp. vegetable oil
- 1/2 cup yellow onion (chopped)
- 3 garlic cloves (minced)
- 1/2 cup green bell pepper (diced)
- 2 cups chicken (cooked, shredded or chopped, I used leftover rotisserie chicken)
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1 tsp. hot chili powder (medium-)
- 3 Tbsp. water (or chicken broth)
- 2 Tbsp. chopped fresh cilantro
- 10 oz. red enchilada sauce (divided)
- 1/2 cup shredded Monterey Jack cheese (or other melting cheese of your choice)
- 4 poblano (large, or medium red bell peppers)
- 1 Tbsp. vegetable oil
- 1/2 cup chopped onion
- 1 medium zucchini (chopped)
- 3 garlic cloves (chopped)
- 15 oz. tomato sauce
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/4 cup chicken broth (or water)
- 2 cups chicken (cooked, shredded)
- 1/2 cup shredded pepper jack cheese
- green onion
- 2 Tbsp. chopped fresh cilantro
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