Another recipe idea that Julie found. These were absolutely delicious - the recipe required only a few minor adjustments. Remember as you modify recipes - don't use low-fat or no fat dairy products. These are not healthy - they are heavily processed. Also shred your own cheese. Pre-shredded cheeses that you buy contain chemicals to keep them from caking.
1 cup cilantro (you can include the stems), finely chopped
1/2 cup organic sour cream (not lowfat or nonfat)
1 Tbl extra virgin olive oil
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 1/2 cups diced zucchini or other summer squash
2 cups of cooked, shredded range-free chicken
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
1 1/2 cup grated white cheese (jack or mild cheddar)
10 - 12 organic corn tortillas (it is important to buy organic)
Combine green chili salsa, cilantro and sour cream. Set aside. In a heavy skillet (don't use one with a nonstick coating), heat olive oil and sauté the onion, garlic and zucchini. Add chicken and spices. Stir to combine. Turn off heat and stir in 1 cup of the grated cheese.
In another dry heavy skillet, warm the corn tortillas (so they will roll without cracking). Then in a large glass baking dish, spread a little of the green chili mixture on the bottom. Next place some of the chicken filling into a corn tortilla, roll it up and place in baking dish. Continue filling and rolling all tortillas, placing them side-by-side in the baking dish. Spoon the rest of the green chili mixture on top and sprinkle on the rest of the shredded cheese. Bake at 375 °F for about 15 minutes until cheese is melted and slightly browned.