Chicken Enchiladas & Calebacitas

I really love traditional enchiladas made with beef, but in an effort to eat less red meat I decided to make them with chicken instead. Here's my recipe and my favorite side dish to eat with them... Calebacitas (it means "little squash" in Spanish).

Chicken Enchiladas

1 lb. boneless, skinless chicken breasts, cooked and shredded
1/2 white onion, chopped finely
1 can enchilada sauce
1 dozen corn tortillas
3 scallions, minced
1 small can sliced black olives
1/2 lb. Cheddar cheese, grated

1. Heat oven to 350 degrees.

2. Pour a small amount of enchilada sauce in the bottom of a 9 x 13 in. pan and spread with a spoon.

3. Take 3 corn tortillas and wrap in a damp paper towel, microwave for 10 seconds (this makes them easier to work with without them cracking).

4. Take a tortilla and spoon a small amount of chicken and a small amount of onion down the center. Pour a little enchilada sauce over chicken and onion to moisten. Roll and place in the pan. Repeat with the other two tortillas. Repeat steps 3 and 4 until all tortillas are used.

5. Pour remaining enchilada sauce over the enchiladas. Sprinkle with cheese, olives and scallions.

6. Cover with foil and bake for 30 minutes. Remove foil and back 5 more minutes or until very lightly browned and cheese is melted.

Calebacitas

4 zucchini, chopped
1 can white corn, drained
1 tomato, seeded and chopped
1 clove garlic, minced
1 white onion, minced
salt, pepper and oregano to taste
shredded cheddar cheese to sprinkle on top

Add 1/4 c. water to a sauce pan. Add all ingredients except cheese and mix well. Allow to steam on medium low heat until all vegetables are tender. Top with cheese and cover to allow cheese to melt.