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Chicken Enchiladas And Black Bean-Zucchini Enchiladas, With Creamy Green Chile Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

2 Tablespoons dijon mustard

1 Tablespoon olive oil

1 1/2 teaspoons chili powder

1 teaspoon salt

4 boneless, skinless chicken breasts

olive oil

1 red onion, chopped

1 pound zucchini (about 2 medium), quartered lengthwise and cut into 1/4-inch-thick slices

4 cloves garlic, minced

One 15-ounce can black beans, rinsed and drained

1 teaspoon chili powder

1 teaspoon ground cumin

2 Tablespoons butter

2 cloves garlic, minced

2 jalapeƱos, minced

2 Tablespoons all-purpose flour

1 15-ounce can chicken or vegetable stock

16 ounces sour cream

1 8-ounce can fire-roasted mild green chiles

cayenne pepper, to taste

16 8-inch flour tortillas

1 1/2 pounds monterey jack cheese, shredded

1/2 cup fresh cilantro leaves, plus more for garnish

1/2 cup sliced scallions, for garnish

2 limes, cut into 6 wedges each

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