Step 1

Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes.

Step 2

Stir in chicken and cook 3 minutes or until cooked thoroughly.

Step 3

Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce.

Step 4

Bring to quick boil then reduce to low.

Step 5

Stir in pieces of corn tortillas and cheddar cheese.

Step 6

Serve over rice and top with anything your little heart desires.