Skinny Chicken Vegetable Enchiladas

INGREDIENTS

2 tbsp

extra virgin olive oil

1 cup

chopped white onion

3 cloves

minced garlic

1/2 cup

reduced sodium chicken broth

2 tbsp

cornmeal

2 tbsp

chili powder

1 tbsp

ground cumin

1 tsp

smoked paprika

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

15 oz

can diced or crushed tomatoes

1/4 cup

plain greek yogurt

2 tbsp

extra virgin olive oil

1/2 lb

or about 3 cups chopped fresh asparagus

zucchini halved and sliced

1 1/2 cups

finely chopped fennel or onion

3 cups

cooked shredded or chopped chicken breast

white corn tortillas

1 cup

shredded cheddar cheese