1-pound boneless, skinless chicken breasts or turkey breast cut into one-inch pieces (chicken/turkey is optional if prefer to prepare as vegetarian)
1 (15 ounce) can of black beans, rinsed and drained
1 (4 ounce) can diced green chilies
⅓ cup prepared salsa
2 tablespoons of chopped fresh cilantro leaves (parsley can be used in place of cilantro)
2 zucchinis shredded
1 ⅓ cup cheddar cheese
Preheat oven to 400 degrees
Heat oil in a large skillet over medium heat. Add zucchinis, sauté 4-5 minutes. Add chicken and sauté 5 minutes, should be golden brown and reach an internal temperature of 160-170.
Stir in black beans, green chilies, salsa and simmer for 5 minutes, or until sauce thickens and reduces. Remove from heat and stir in cilantro or parsley.
Arrange 4 tortillas/wraps on a flat surface. Top each with an equal amount of chicken/black bean mixture. Roll up and place side by side in with end seam on the bottom or to the side. Top tortillas/wraps with shredded cheese 1/3 cup per tortilla/wrap. Shredded zucchini also makes a very nice replacement for the cheese. The zucchini can be set-aside after sautéing and used as a topping rather than going to the filling if you want to replace the cheese.
Bake enchiladas for 20 minutes, until cheese is melted and golden (if topping with zucchini wait for it to become golden).