Power Enchiladas

A friend got this recipe from a personal trainer years ago. I think it's my favorite enchilada recipe to date. It just all works together so well. I served this with charro beans and my favorite Spanish rice recipe from "The Joy of Cooking." I made just half of the following recipe, and it was plenty for the two of us with some left over. The leftovers are just as good!

POWER ENCHILADAS

4 oz chicken broth

1 Tbsp canola oil

1 cup chopped onions

1/2 cup chopped green bell pepper

1 cup grated zucchini

2 cups cooked chicken, shredded or diced

1 Tbsp chopped cilantro

1 1/2 cup+ low fat mozzarella cheese

1 (4 oz) can diced green chilies

4 cloves garlic

1 (19 oz) green enchilada sauce

8-10 tortillas

sliced black olives for garnish, optional

Light or fat-free sour cream

Preheat oven to 350. In a large frying pan, bring chicken broth and canola oil to 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 cheese, green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 13x9 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 Tbsp 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) of cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler until cheese is slightly brown and crispy. Garnish with olives and sour cream.