Veggie-Loaded Salsa Verde Chicken Enchiladas | Food We Like | Umami

Ingredients

• 16 ounces jar salsa verde
• ¾ cup sour cream (or plain Greek yogurt, preferably full fat)
• 1 Tablespoon olive oil
• 1 cup chopped onion
• 1 medium green bell pepper, diced (or poblano pepper)
• 1 cup packed baby spinach, roughly chopped
• 1 small zucchini, diced
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅓ cup roughly chopped fresh cilantro (plus extra for garnish, optional)
• 2 cups shredded cooked chicken
• 12 corn tortillas (6-inch)
• 2 cups shredded cheddar cheese (divided)
• optional toppings: diced tomatoes, avocado, hot sauce