Cheesy Zucchini enchiladas

Enchilada filling:
cooking spray
1 Tbsp canola oil
2 cloves garlic, crushed
2 med green onions chopped
1/4 c cilantro chopped
2 med zucchinis,grated
salt & papper
1.5 c cheddar cheese grated (separated)
6 med whole wheat tortilla


Enchilada sauce:
1 garlic clove minced
1 Tbsp chipolte chilis in adobo sauce (optional)
1/4 tsp chili powder (to taste)
1 c tomato sauce
1/2 tsp ground cumin
1/4 c water

Filling: Saute garlic, green onions & add zucchini and cilantro to frying pan, stir & cook for 4-6 min - add 1/2 c grated cheddar cheese, take off heat and stir to melt.

Sauce: saute garlic in 1 tsp oil in saucepan - add chili powder, chipolte powder, cumin, tomato sauce and water and reduce heat and simmer 5-10 min. set aside until ready to use

Divide filling amongst tortilla shells and roll up. Spray casserole dish, then cover bottom of casserole dish with 1/4 c tomato sauce; lay rolled tortillas seam side down in tight fighting casserole dish. Cover with remaining sauce, top with remaining cheese.

Bake 25-30 min in preheated 400 degree oven. Optional: Serve with salsa/low fat sour cream.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KLP2010.