Veggie-Packed Chicken Enchiladas Recipe by Tasty

Ingredients

• nonstick cooking spray, for greasing
• 2 cups tomato sauce
• 1 cup vegetable broth
• kosher salt, to taste
• freshly ground black pepper, to taste
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• 2 medium zucchinis
• ½ red onion, diced
• 2 boneless, skinless chicken breasts, cooked and shredded
• 6 medium whole wheat tortillas
• 2 cups shredded Mexican blend cheese
• chopped fresh cilantro, for garnish