Vegetable/ Chicken Enchiladas

• 1 zucchini
• 1 yellow squash
• 12 cup cooked chicken
• 12 tomatoes
• 10 corn tortillas
• 10 ounces enchilada sauce
• 1 medium onion
• 1 tablespoon ground cumin
• 14 cup scallion
• 1 tablespoon olive oil
• 14 Mexican blend cheese

1. dice vegetables into small pieces, keep separate.
2. saute onions and olive oil in large pan over medium heat until soft.
3. add zucchini and squash, continue sauting.
4. add tomato, chicken and cumin, saute until we mixed.
5. remove from heat and let cool.
6. spray casserole dish with non-stick spray.
7. assemble enchiladas by spooning mixtiure into middle of torilla, about 2 tbsp; roll tortilla and place seam-side down in casserol dish; repeat with other 9 tortillas.
8. pour enchilada sauce over enchiladas.
9. sprinkle cheese and scallions over enchiladas.
10. bake in 350 degree over for 15 minutes or until top is bubbly.

zucchini, yellow squash, chicken, tomatoes, corn tortillas, enchilada sauce, onion, ground cumin, scallion, olive oil, blend cheese

Taken from www.food.com/recipe/vegetable-chicken-enchiladas-386083 (may not work)