2 boneless, skinless chicken breasts, cooked and shredded
6 medium whole wheat tortillas
2 cups shredded Mexican blend cheese (200 g)
chopped fresh cilantro, for garnish
How to Make It
Preheat the oven to 400°F (200°C). Grease an 8 x 12-inch baking dish with nonstick spray.
In a medium saucepan over medium heat, combine the tomato sauce, vegetable broth, salt, black pepper, chili powder, cumin, and garlic powder. Cook, stirring occasionally, until the sauce comes to a boil, then remove from the heat.
Grate the zucchini on the large holes of a box grater.
In a large skillet over medium heat, combine the grated zucchini and red onion and season with salt and pepper. Cook until the onions are translucent.
Add the shredded chicken and a quarter of the tomato sauce. Mix well to combine, then remove the pan from the heat.
Fill a tortillas with a sixth of the chicken and zucchini mixture and a sprinkle of cheese. Roll the tortillas over to encase the filling and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining tomato sauce over the tortillas and sprinkle with the remaining cheese cheese.
Bake the enchiladas for 20 minutes, or until heated through and the cheese is melted.