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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