Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well.