Ingredients
Cooking spray
1tspolive oil
2clovesgarlic,crushed
2mediumscallions,chopped
¼cupcilantro,chopped
2mediumzucchinis,grated
kosher salt and fresh ground pepper
1½cupsmexican blend cheese,grated reduced fat, Sargento
4flour tortillas,8-inch
scallions,chopped, optional
cilantro,chopped, optional
1garliccloves,minced
1tbspchipotle in adobo sauce,canned, chopped, optional for more heat
1cupstomato sauce
¼tspchipotle chili powder,to taste
¼tspground cumin
½cupvegetable broth,fat free
kosher salt and fresh pepper,to taste
Preparation
In a medium saucepan, spray oil and sauté garlic.
Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
Reduce the heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.
Spray a baking dish with nonstick spray. Preheat oven to 400 degrees F.
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 to 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, for about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish.
