Serves 4-6
16 oz taco or enchilada sauce
1/2 C water
1 1/2 C shredded cooked chicken
2 C shredded cheddar or mexi blend cheese
1 1/2 C plain yogurt
1 medium zucchini, quartered and sliced
1 4-oz can diced green chilies
package tortillas (6 inch corn tortillas would be ideal, but I used the 8 inch flour because it was all I had)
Preheat oven to 400 degrees.
Add water to taco sauce. Spread 1/2 C or so over the bottom of a shallow baking dish.
Combine chicken, 1 C of the cheese, yogurt, zucchini and chilies. Spread about 1/4 C or so (more if using larger tortillas) down the center of each tortilla. Roll up the tortilla and place seam side down in the baking dish.
Pour remaining taco sauce over the enchiladas and spread to cover evenly. Edges that don't get sauce will be dry and crunchy. Sprinkle with the remaining cheese.
Cover and bake for 20 minutes, or until thoroughly heated and cheese is melted.
These would be great with sour cream, guacamole, sliced olives and fresh cilantro.
