Picky Palate's Chicken, Black Bean and Zucchini Enchiladas

This was a really good enchilada recipe, and it had zucchini in it but no one complained, so hooray!  Picky Palate put this in her cookbook, and it was a winner at our house.  The calories for 1 enchilada are 200, since I doubled the cheese, and everyone gave this a 9.  
1 T olive oil
1/2 c shredded zucchini
1/2 c chopped white onion
2 c chopped chicken
15 oz canned black beans, drained and rinsed
1/2 c mild salsa
1 1/4 t ground cumin
12 oz mild enchilada sauce
1/2 c sour cream
12 corn tortillas
1 c Monterey jack cheese

Preheat oven to 350, and grease a 9x13 pan.  Heat the oil and add the onion, then the zucchini.  Add the chicken, beans, salsa, a little enchilada sauce about 2 ounces, and the cumin.  Salt to taste.  Combine the enchilada sauce and sour cream and stir over low heat.  Warm the corn tortillas after spraying both sides with cooking spray in a 300 degree oven for about 3 minutes.  Add a little sauce to the bottom of the baking dish, then roll the tortilla around the chicken mixture and some cheese, then place the tortillas in the prepared baking dish, seam side down.  Top the tortillas with the remaining filling, and the rest of the enchilada sauce/sour cream mixture.  Sprinkle with the remaining cheese, then bake for 25-30 minutes.  Cool 5 minutes before serving.