Canyon Ranch Grilled Chicken Enchiladas And Calabacitas

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Ingredients

1 tablespoon olive oil

16 Roma tomatoes, quartered

1 medium onion, sliced

6 cloves garlic, peeled

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon olive oil

4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed

4 medium (about 6-inch) whole-wheat flour tortillas

1/2 cup shredded cheddar

1/2 cup diced green chile (Anaheim chile, fresh or canned)

1 tablespoon plus 2 tsp canola oil

1 small zucchini, sliced 1/2 inch thick in half-moon shapes

1 small yellow squash, sliced 1/2 inch in half-moon shapes

1 Roma tomato, diced

1 small onion, diced

1/2 cup frozen or fresh corn

1 teaspoon chopped fresh oregano

1/2 teaspoon black pepper

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