Chipotle Enchiladas

• 2 tablespoons vegetable oil divided
• 1/2 cup low-fat sour cream
• 16 corn tortillas 6"
• 3 cups cooked chicken shredded
• 1/2 cup queso fresco crumbled, cheese
• 2 zucchini medium, and/or yellow squash, chopped
• 1 onions large, chopped
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 2 cloves garlic chopped
• 2 tablespoons chipotles in adobo finely chopped

1. Preheat oven to 400u0b0.
2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat and cook zucchini with onion, stirring frequently, 6 minutes or until vegetables are tender. Remove vegetables from skillet and set aside.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook garlic and chipotle peppers, stirring frequently, 30 seconds. Stir in Pasta Sauce and simmer covered 4 minutes. Remove from heat, then stir in sour cream.
4. Combine chicken, vegetables and 1 cup sauce mixture in large bowl.
5. Spread 1/2 cup sauce mixture in 13 x 9-inch glass baking dish. Arrange 6 tortillas on sauce mixture. Evenly top with chicken mixture, then remaining tortillas and sauce mixture. Sprinkle with cheese.
6. Bake 20 minutes or until enchiladas are heated through and cheese is melted.

vegetable oil, lowfat sour cream, corn tortillas, chicken, queso fresco, zucchini, onions, world, garlic, chipotles

Taken from www.yummly.com/recipe/Chipotle-enchiladas-298549 (may not work)