Chicken Zucchini Enchiladas *

1 tsp olive oil
1 zucchini, chopped
2 boneless skinless chicken breast, cooked and shredded
1/2 cup corn

1/2 cup canned black beans, rinsed and drains
1 cup onion, diced
2 cloves garlic, minced
salt
1/4 tsp oregano
1 tsp chili powder
1/3 cup chicken  broth
1/2 cup tomato sauce
8 whole wheat flour tortillas
enchilada sauce
1 cup shredded colby jack cheese

Heat olive oil in large skillet.  Saute garlic, onion and zucchini until soft.  Add chicken, beans, corn, salt (to taste), oregano, chili powder , chicken broth and tomato sauce.  Cook for 5 minutes and remove from heat.  Stir in 1/4 cup cheese.  Preheat oven 350.  Spoon thin layer of enchilada sauce on bottom of 13x9 pan.  Place about 1/2 cup of the chicken mixture in each tortilla and roll up.  Place prepared enchiladas in the pan.  Cover with enchilada sauce and sprinkle with remaining cheese.  Bake 25-30 minutes or until cheese is melted and enchiladas are hot.

Serves 4