|2 cups tomato sauce||2 teaspoons minced garlic|
|1 1/2 cups water or chicken broth||2 cups thinly sliced zucchini|
|1/2 teaspoon ground cumin||1/2 teaspoon salt|
|1/2 teaspoon ground cayenne pepper||2 tablespoons chopped fresh cilantro|
|1/2 teaspoon ground cinnamon||3/4 cup chopped cooked chicken|
|2 teaspoons vegetable oil||1 1/4 cup Monterey Jack or mild feta cheese|
|2 cups thinly sliced onion||12 corn tortillas|
|1 cup diced red peppers||6 tablespoons reduced fat sour cream (optional)|
|2 jalapeos, minced|
Preheat oven to 375 degrees F. In a small sauce pan, combine tomato sauce, water, cumin, cinnamon, and cayenne. Bring mixture to a boil. Simmer gently 10 minutes, stirring occasionally.
In a large nonstick skillet, heat oil over medium heat. Add onion, red pepper, jalapeño pepper, and garlic. Cook, stirring frequently until wilted, 8-10 minutes. Add zucchini and salt. Cover and cook 10 minutes longer until zucchini is soft. Remove from heat, add chicken and cilantro.
Divide tortillas into two stacks, six tortillas each. Wrap each stack in foil, sealing tightly. Place in oven. Warm, until soft, 10-12 minutes (if over steamed they will become too soft to work with). Remove, and open packets.
Spread 1/2 cup sauce on bottom of a 10" by 15" baking pan. On each tortilla, distribute filling evenly and roll tightly, jelly-roll style. Arrange in pan, seam side down. Cover with remaining sauce, sprinkle with cheese, and bake until just heated through, 10-15 minutes. Serve promptly, with sour cream if desired.
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