Canyon Ranch Grilled Chicken Enchiladas and Calabacitas

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
• ½ teaspoon salt
• ¼ 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
• ½ cup shredded cheddar
• ½ cup diced green chile (Anaheim chile, fresh or canned)
• 1 tablespoon plus 2 tsp canola oil
• 1 small zucchini, sliced½ inch thick in half-moon shapes
• 1 small yellow squash, sliced½ inch in half-moon shapes
• 1 Roma tomato, diced
• 1 small onion, diced
• ½ cup frozen or fresh corn
• 1 teaspoon chopped fresh oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

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