INGREDIENTS
•
1 cup frozen chopped onion
•
1/2 cup frozen chopped green bell peppers
•
1 Tbsp. canola oil
•
4 oz. fat-free chicken broth
•
1 cup grated zucchini (about 1 small zucchini)
•
2 cups shredded, cooked skinless chicken breast
•
2 Tbsp. chopped cilantro
•
3-oz. can chopped green chili peppers
•
1 tsp. garlic powder
•
11/2 cups grated reduced-fat Monterey Jack cheese, divided
•
15-oz. can red enchilada sauce, divided
•
8 small corn tortillas
•
2 tsp. sliced black olives (optional)
•
1/2 cup light sour cream (optional)
•
Nonstick cooking spray