Skinny Chicken Vegetable Enchiladas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce canned tomatoes diced crushed canned
• 2 tablespoons chili powder 
• 3 cups chicken breast shredded cooked chopped
• 2 tablespoons cornmeal 
• 2 tablespoons olive oil extra virgin 
• 1.5 cups fennel bulb finely chopped
• 3 cloves garlic minced
• 1 tablespoon ground cumin 
• 0.5 teaspoon kosher salt 
• 0.5 pound cups asparagus fresh chopped
• 0.3 cup greek yogurt plain
• 0.5 cup reduced sodium chicken broth 
• 1 cup cheddar cheese shredded
• 1 teaspoon paprika smoked
• 12  corn tortillas white
• 1 cup onion white chopped
• 1  zucchini halved sliced

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan
• dutch oven

Directions

1. Preheat oven to 350 degrees F.
2. Heat the olive oil into a large skillet or dutch oven over medium heat.
3. Saute your onions and garlic for 5 minutes then add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine.
4. Transfer this mixture plus diced or crushed tomatoes to a high powered blender. Blend until smooth.
5. Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.
6. Heat remaining olive oil into a large dutch oven over medium heat.
7. Saute your leeks or onions, chopped asparagus and zucchini for about 5 minutes.
8. Add your cooked chicken pieces. Spoon chicken and vegetables into the center of each warm tortilla.
9. Roll and place seam side down into your baking dish. Continue filling and rolling until pan is filled. I used about 12 per pan. Continue with another pan if you have remaining ingredients or save for another use.
10. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese.
11. Bake for 25-30 minutes until cheese is melted.
12. Remove and serve hot.