Chicken Enchiladas

Preheat oven to 350 degrees.

Saute the onions and peppers until soft in a skillet, add a tablespoon of olive oil if desired. Remove from heat and set aside.

Brown the chicken until thoroughly cooked.

Add onion and pepper mixture, zucchini, one can of enchilada sauce and 1 cup of cheese. Stir to combine and remove from heat.

Take one tortilla and spoon 1/10th of the mixture into the tortilla and roll it up. Place in a large cake pan (you might need a second pan). Repeat 9 more times.

Pour the remaining enchilada sauce over the wrapped tortillas and sprinkle with remaining cheese.

Place in the oven uncovered for 20 minutes. Cool for 5 minutes and serve with sour cream, guacamole and/or salsa.