1
in a large nonstick skillet heat oil or medium heat
2
add onion zucchini salt cook until softened
3
while vegetables cook make sauce (put petite diced tomatoes diced tomatoes with green chili and chipotle peppers with adobo together
4
cook over medium heat. Add onion garlic chili powder cumin oregano
5
blend tomato sauce in a blender to puree
6
add chicken
7
spread 1/2 cup sauce in bottom of baking dish; top with 3 overlapping tortillas
8
sprinkle with more sauce and 1/2 of cheese
9
top with 3 more tortillas and sauce rest of cheese
10
top with 3 more tortillas and spread remaining sauce
bake until golden 15 to 20 minuets
serving size 1/6 of casserole and 1 Tablespoon fat free sour cream