4 oz. fat free chicken broth
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded (I used 1 can chicken)
2 T. chopped cilantro
1 1/2 cups grated low fat, part-skim mozzarella cheese (I used a 2% Mexi cheese blend)
1 (4 oz) can diced green chilies
4 cloves garlic
1 (19 oz) can green enchilada sauce (could use red if you prefer it)
8-10 whole wheat tortillas (I used corn tortillas)
Sliced black olives (we left these out)
Light or fat free sour cream
Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.
Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.