I love enchiladas, but I was craving zucchini so instead of using whole wheat tortillas I decided to use zucchini sliced thin for this dish. 

Recipe adapted from Food Network

Ingredients:

1 boneless skinless chicken breasts diced

2 cups shredded cheese (Monterey Jack, Pepper Jack, Mexican blend, etc..)

1 16 ounce jar salsa (mild medium, or spicy)

½ can 15 ounce reduced sodium black beans (I used half the can in this recipe and half to make short cut chicken enchiladas for my kids)

1 zucchini

½ onion diced

1 bell pepper diced

2 tablespoons fresh cilantro

Toppings: plain nonfat Greek yogurt or sour cream

Directions:

1. Preheat the oven to 375 degrees. 
2. Spray a 8×8 nonstick pan with olive oil spray. Cook the chicken on medium heat until no longer pink.  Season with taco seasoning. 
3. Drain and rinse the black beans.  Add the black beans to the chicken. 
4. Slice the zucchini into long thin strips.  Spray another pan with olive oil spray.  Spread out the zucchini strips in the pan.  Sprinkle with taco seasoning.  Cook on medium heat for 5 minutes then flip the strips over and cook the other side. Remove zucchini from the pan and set aside. 
5. Spray the pan with more olive oil spray.  Cook the pepper and onion on medium heat for 5 minutes to soften.  Add the jar of salsa to the pepper and onion.  Mix to combine.
6. Spread a layer of salsa in the bottom of the pan.
7. Add the remaining salsa to the pan with the chicken.  Mix to coat the chicken.
8. Lay a layer of zucchini over the salsa. 
9. Top with the chicken mixture.
10. Add another layer of zucchini.
11. Sprinkle with fresh cilantro.
12. Sprinkle to cover with cheese. 
13. Bake for 20 minutes if cooking now.  If prepping and cooking after refrigerating the dish bake for 40-45 minutes until the dish is heated through and the cheese melts.
14. Enjoy!  Add scallions, cilantro, avocado, or plain nonfat Greek yogurt if desired.