1 lb. boneless, skinless chicken breast, cooked and shredded
2 tbsp. extra virgin olive oil
5 cloves garlic, minced
2 cups low-sodium chicken broth
2 red onions, peeled and sliced
2 red bell peppers, seeded and sliced
1 small zucchini, halved and sliced
2 jalapeno peppers, seeded and sliced (keep the seeds for more heat)
2 tsp. cumin
1 tsp. Italian seasoning
4 tbsp. whole wheat flour (or white flour if you prefer)
2 cups plain nonfat Greek yogurt
12 (6-inch) corn tortillas, halved
1 cup shredded cheddar cheese
1. Preheat oven to 425 degrees F and spray a 9x13 inch baking dish with olive oil spray.
2. Heat a large saucepan over medium-high heat and pour in 2 tbsp. olive oil. Add the onions and cook until fragrant, about 2 minutes. Add bell peppers, zucchini, jalapeno and garlic. Sauté until tender, about 8 minutes. Add the spices and flour and stir to coat. Add the chicken broth and bring to a boil, stirring constantly. Reduce heat to low and allow to thicken, about 3 minutes.
3. Remove pan from heat and stir in the Greek yogurt. Layer 8 tortilla halves in the bottom of the prepared baking dish. Spread 1/3 of the pepper mixture, topped with half of the shredded chicken. Repeat layers.
4. Top with remaining tortilla halves and pepper mixture. Sprinkle cheddar cheese over top and cover with foil. Bake for 15 minutes covered, then remove foil and bake for an additional 10 minutes.