Lobster Enchiladas with Spicy Zucchini Sauce

Ingredients

• 5 tablespoons olive oil, divided
• 2 zucchini, diced
• 2 jalapenos, diced
• 1 clove garlic, chopped
• 1/2 yellow onion, diced
• 2 cups vegetable stock
• Kosher salt and freshly ground black pepper
• 6 leaves Swiss chard, stems removed
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 4 cooked lobster tails, cut into 2-inch pieces
• 1/2 lime, juiced
• 3 ounces feta cheese

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