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Ingredients
  • 1 pound (450g) chicken breast
  • 1 ½ tablespoons olive oil
  • ⅔ cup diced yellow onion
  • 1 medium zucchini, diced into ¼-inch cubes (about 1 ¼ cups)
  • 1 medium red bell pepper, diced
  • salt
  • 15-ounce (425g) can of pinto beans, rinsed and drained
  • 1 ½ cups enchilada sauce
  • ⅔ to ¾ cup crushed tortilla chips
  • 1 cup shredded pepper jack cheese (about a small handful)
  • subheading: Optional Toppings:
  • fresh cilantro
  • sliced avocados
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