Chicken & Zucchini Enchiladas | Xtrema Pure Ceramic Cookware

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast, cooked and shredded
• 1 zucchini, diced
• 1 jalapeño, seeded and diced (for spicy version, do not take out the seeds)
• Salt and pepper to taste
• 2 teaspoons cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 10 soft tortillas, medium size
• 1 ½ cups enchilada sauce, canned
• 2 cups shredded Cheddar and Jack cheese blend
• 5 Roma tomatoes, cored and diced
• 1 Red onion
• 1 cup fresh cilantro leaves, or flat leaf parsley
• 1 jalapeño
• 1 lime
• 1 tablespoon Olive Oil
• Pinch of Cumin
• Salt and ground black pepper to taste
• Chopped cilantro
• Scallions
• Sour Cream (optional)
• Serve with Pico de Gallo and avocados