for 6 portions
2 cups tomato sauce (520 g)
1 cup vegetable broth (240 ml)
salt, to taste
pepper, to taste
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon garlic powder
2 medium courgettes
½ red onion, diced
2 boneless, skinless chicken breasts, cooked and grated
6 medium whole wheat tortillas
2 cups grated cheese (200 g)
fresh cilantro, to be served, optional
Preheat the oven to 200°C.
In a medium saucepan over medium heat, add the tomato sauce, vegetable stock, salt, pepper, chilli powder, cumin and garlic powder.
Stir occasionally until the sauce begins to boil. Remove from the heat.
Grate the zucchini with a cardboard grater.
In a large skillet over medium heat, add the grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
Add the chicken and ¼ tomato sauce mixture. Mix well and remove from heat.
Fill the tortillas with the zucchini mixture and add the cheese. Fold the tortillas and place them, seam side down, in a greased baking dish. Repeat with remaining tortillas.
Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
Bake for 20 minutes or until cheese is melted.
Garnish with cilantro (optional).