Ingredients:
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cooking spray
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1 tsp olive oil
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2 cloves garlic, crushed
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2 medium scallions, chopped
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1/4 cup cilantro, chopped
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2 medium zucchinis, grated
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kosher salt and fresh ground pepper
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1 1/2 cups grated reduced fat mexican blend cheese, Sargento
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4 8-inch flour tortillas
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chopped scallions, optional
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chopped cilantro, optional
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For the Enchilada sauce:
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1 garlic cloves, minced
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1 tbsp canned chipotle in adobo sauce, chopped, optional for more heat
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1 cups tomato sauce
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1/4 tsp chipotle chili powder, to taste
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1/4 tsp ground cumin
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1/2 cup fat free vegetable broth
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kosher salt and fresh pepper to taste
Instructions:
For the enchilada sauce:
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In a medium saucepan, spray oil and sauté garlic.
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Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
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Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the enchiladas:
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Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
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In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.
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Remove from heat and add 1/2 cup cheese; mix well.
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Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
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Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
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Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!
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