Zucchini & Chicken Enchiladas

1/2 rotisserie chicken (approx 2 cups shredded chicken

3 small zucchini cut into 1/2 inch pieces

4 oz muenster cheese (approx 1 cup shredded)

8 small yellow corn tortillas

1 15 oz. jar mild green salsa

2 cups cilantro + more for serving

1/2 cup low-fat sour cream

2 cloves of garlic, finely chopped

1 Tbsp olive oil

1 teas ground coriander

1/2 teas chili powder

1/2 teas salt

1. Heat oven to 400 degrees.

2. Puree the salsa & cilantro until smooth. Add sour cream & combine. Spread 1 cup of salsa mixture in a 9x13 baking dish. Put remaining mixture in a medium bowl.

3. Heat oil in a large skillet over medium heat. Add garlic & cook, stirring for 1 minute. Add the zucchini & cook for 1 minute. Stir in coriander, chili powder & salt. Remove from heat.

4. Add chicken & 3/4 cup cheese to zucchini mixture & combine.

5. Wrap tortillas in a damp paper towel & microwave until soft (about 1 minute). Take 1 tortilla & dip in the reserved salsa mixture. Shake off excess. Put tortilla on a cutting board, top with 1/2 cup of filling, roll up and place seam side down in baking dish. Repeat with tortillas & filling.

6. Spoon remaining salsa mixture on top. Sprinkle with the remaining cheese.

7. Bake until the cheese begins to brown (approx. 12-15 minutes). Serve with cilantro & onion.

8. Enjoy!

Recipe adapted from original recipe in Woman's Day magazine June 2013