Zucchini Enchiladas

Zucchini Enchiladas

Zucchini Enchiladas


1 hour 10 minutes

Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and chopped
  • ¼ teaspoon salt
  • 12 ounces cooked chicken breast, shredded (about 3 cups)
  • 1 cup shredded Mexican-blend cheese, divided
  • 1 (15 ounce) can enchilada sauce (1 1/2 cups), divided
  • 3 medium zucchini (about 1 pound), trimmed
  • ⅓ cup sour cream
  • 3 tablespoons reduced-fat milk
  • 1 cup shredded romaine lettuce
  • ½ cup chopped fresh cilantro
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