INGREDIENTS
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6 medium zucchinis
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Olive oil to coat the pan
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2 cloves of garlic, minced
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1 medium sized onion, chopped
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1 tsp cumin
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2 tsp chili powder
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1 tbs tomato paste
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3 tbs chicken broth
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1 can of gluten-free enchilada sauce (28 oz)
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Chili & Lime Chicken
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Salt and Pepper, to taste
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1 cup sharp cheddar cheese, shredded
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Chopped scallions & cilantro, for garnish