Cheesy Zucchini Enchiladas

1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups Sargento Reduced Fat Mexican Cheese
4 Trader Joe's Low Carb Wheat Tortilla's


Enchilada sauce:

1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce
1 cups tomato sauce
1 tsp ground cumin
1/2 cup fat free vegetable broth
kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/2 cup cheese; mix well.
Divide zucchini between in each tortilla, roll and place seam side down in baking dish.Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serving Size: makes 6 enchiladas

Number of Servings: 6

Recipe submitted by SparkPeople user SWEETKATSTROPHE.