Zucchini Enchiladas

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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