INGREDIENTS
2 cups
cooked and shredded chicken breast
1
med. zucchini, shredded
1 cup
onion, diced
1 clove
garlic, minced
4 tbsp
chipotle salsa ( or more or less to taste)
1 tsp
ground cumin
salt and pepper,
2 tbsp
fat free, low sodium chicken broth ( just enough to moisten filling mixture)
1/4 cup
cilantro, chopped ( optional )
8
whole wheat/low carb tortillas
2 oz
cans of red enchilada sauce, hot or mild, your choice
4 oz
reduced-fat Mexican blend cheese